Think sweet smelling soft crumb and thin crispy crust, these rolls are on the other side of the artisan bread baking spectrum. But they deserve their place in your warm, fresh-out-of-the-oven home-baked… [Read More...]
For people who, for various reasons, cannot or will not make baguettes, this bread is a great alternative! And you do not need a mixer. The end result is great, the crumb is moist, lovely and sweet like the baguette, but the shape allows you to have a nice sandwich… [Read More...]
Imagine making a dough that looks like pancake batter, but acts like silky bread dough. Imagine a bread moist and tender and velvety in your mouth.
We think making our focaccia with this ciabatta dough was one of the better baking ideas we had over… [Read More...]
‘Fluitje’ is a Dutch word meaning little whistle. My dad is to blame for us calling this loaf a fluitje. So it is really a tribute to him and his tendency to ‘brand’ a concoctions that is new or different to him with a name of his own invention. But he isn’t the only one. Our pain rustique is also called ‘Marieke bread’ by several people, it’s just easier for them I guess, although it’s not very fair to Ed who is usually doing most of the pain rustique making and… [Read More...]
Our Christmas stollen bread recipe is very dear to us. It is not one to impress with an extensive list of ingredients. It is not overstuffed with candied fruits and nuts. No, our stollen is all about taste and the optimum ratio between filling and bread and staying true to the taste we know and love from our childhood. Of course you can add as much … [Read More...]
This bread has such great taste and such a nice bite plus, combined with the scattered sweetness of the big raisins, every bite is a delight. I strongly recommend that every home baker fan of the rye taste makes this bread. It is one of my top 3 favorite breads. Shaping it is a bit like working with clay, as you can see in the pictures. It feels a bit like… [Read More...]
As a child I loved this dark, moist rye bread, which in Holland we call Frisian Rye bread (Fries roggebrood, our version of a pumpernickel).
I never thought that one day I would make it myself and the result would be so rewarding! You have to be patient with this one, because it takes about 10 hours… [Read More...]
What’s so special about this loaf? It’s hard to explain without tasting it. The smell, the texture, the nice bite, the taste of that little bit of whole wheat but not too much. We put it in front of our family at the Christmas table and it was gone before you could say merry. So, a loaf for special occasions definitely… [Read More...]
It has taken us a while to perfect this recipe. There are many variables to take into account: the amount and kind of cider and apples, type of flour, amount of kneading, the times and temperatures and so on. So we did quite a few test runs before… [Read More...]