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Rustikale Baguettebrötchen. Sehr lange Führung (Teig bereiten, 1Std gehen und 48 Std kalt ruhen lassen, formen und 12 Std. kalt ruhen lassen. Am Backtag in 30 Min direkt aus dem Kühlschrank backen)

Rustikale Baguettebrötchen

Main dough: 300 g wheat flour 30 g whole wheat flour, 30 g rye flour 230 g of water, 3 g fresh, 7 g salt, 7 g of butter

Mexican Dinner Rolls or Bolillos are the number 1 sold bread in Mexico City. They are probably every Mexican's second favorite carbohydrate after tortillas.

Mexican Dinner Rolls or Bolillo are the number 1 sold bread in Mexico City. They are probably every Mexican's second favorite carbohydrate after tortillas.

Wie oft habe ich schon versucht richtig gute Semmeln bzw. Brot zu backen.... und jedes Mal bin ich gescheitert, denn die Ergebnisse waren ...

Alice im kulinarischen Wunderland: Ossisemmeln / Doppelsemmeln

Classic New York Water Everything Bagels

Classic New York Water Bagels #BreadBakers

~ chocolate bread ~  made in a cast iron Dutch oven.  1 packet active dry yeast  3 c. warm water  6 cups all-purpose flour  3 teaspoons salt  1/2 cup unsweetened Dutch process cocoa  1 and 1/2 cups chopped walnuts, pecans or almonds  1/4 cup dark brown sugar, packed  1 teaspoon cinnamon  1 teaspoon nutmeg

~ chocolate bread ~ made in a cast iron Dutch oven. 1 packet active dry yeast 3 c. warm water 6 cups all-purpose flour 3 teaspoons salt cup unsweetened Dutch process cocoa 1 and cups chopped walnuts, pecans or almonds cup dark brown su

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