Bread that crackles.

Ingredients

• 250 g rye flour (spread over 5 days)
• 250 ml lukewarm water
• 1 jar or bowl, 1 cloth

Method

1. Day 1: mix 50 g rye flour with 50 ml lukewarm water, cover loosely with a cloth and leave somewhere warm (about 20–24 °C) for 24 hours.
2. Day 2: the dough shows small bubbles and smells slightly sour. Add 50 g rye flour and 50 ml lukewarm water, stir well, cover and rest for 24 hours.
3. Day 3: put half of the dough into a clean jar, feed again with 50 g rye flour and 50 ml water and rest for 24 hours. Use the rest for pancakes, for example.
4. Day 4: the starter is active and bubbly. Discard half, feed with 50 g rye flour and 50 ml water and rest for 24 hours.
5. From day 5 the starter is ready. Keep it in the fridge and refresh it with flour and water about once a week.

Tip: use 10–20 % of the flour weight as starter. Fresh, chlorine-free water and room temperature keep it active.

Ingredients

• 300 g rye flour
• 200 g wheat flour
• 200 g active sourdough starter
• 10 g salt
• 1 tsp honey or sugar
• 250 ml lukewarm water
• 1 tbsp apple cider vinegar

Method

1. Stir the starter with the water and honey/sugar. Mix the flours with the salt and add gradually until you have a sticky dough.
2. Knead for about 10 minutes until elastic. Cover and leave somewhere warm for 4–6 hours until doubled in size.
3. Knead briefly, shape into a loaf and let it rise again for 1–2 hours in a greased loaf tin or on baking paper.
4. Preheat the oven with the steam bowl to 230 °C (top and bottom heat). Score the loaf and put it in.
5. Pour hot water over the lava stones and bake with steam for 10–15 minutes. Release the steam, reduce to 200 °C and bake for another 30–35 minutes until the loaf sounds hollow.
6. Let it cool completely on a rack.

Ingredients

• 500 g wheat flour (type 550)
• 250 g rye flour (type 1150)
• 150 g active sourdough starter or 1 cube fresh yeast (42 g)
• 350 ml lukewarm water
• 2 tsp salt
• 1 tsp sugar
• 2 tbsp vinegar (optional)
• 1 tsp caraway seeds (optional)

Method

1. Mix the flour and salt. Add the starter or yeast, water, sugar, vinegar and caraway and knead into a smooth dough.
2. Cover and leave to rise for at least 6–8 hours until doubled in size.
3. Shape a loaf and let it rest for 30 minutes.
4. Preheat the oven with the steam bowl to 220 °C. Bake for about 35–40 minutes until it sounds hollow, with steam for the first 10–15 minutes.
5. Cool on a rack.

Ingredients

• 500 g wheat flour (type 550)
• 10 g salt
• 20 g fresh yeast
• 300 ml lukewarm water
• 1 tsp honey or sugar (optional, helps the yeast)

Method

1. Dissolve the yeast in 100 ml lukewarm water. Mix flour, salt, the remaining water and the yeast and knead for 8–10 minutes.
2. Cover and rest for 1–1.5 hours until doubled in size.
3. Shape the baguettes, rest for 30–40 minutes and score them lengthwise.
4. Preheat the oven with the steam bowl to 240 °C, bake for 10 minutes with steam, then 12–15 minutes at 200 °C. Let cool.

Ingredients

• 500 g wheat flour (type 550)
• 100 g sugar
• 10 g salt
• 1 sachet dried yeast
• 4 large eggs
• 250 g soft butter
• 200 ml lukewarm milk
• 1 tsp vanilla extract (optional)
• 1 egg for brushing

Method

1. Mix the yeast with a little lukewarm water and sugar and leave for 10 minutes.
2. Mix flour, sugar, salt, eggs, the yeast mixture and the milk into a smooth dough.
3. Knead in the soft butter bit by bit until the dough is soft but not sticky.
4. Cover and rest for 1–1.5 hours. Shape the brioche (press a small ball of dough into a larger one) and let it rise for another 30 minutes.
5. Brush with egg and bake at 180 °C with the steam bowl for 30–35 minutes until golden. Let cool completely.

Ingredients

• 100 g wholemeal rye flour
• 400 g rye flour (light or dark)
• 500 ml warm water
• 100 g sourdough starter or 20 g fresh yeast
• 12 g salt

Method

1. Mix all ingredients and knead well. Leave to rise for two hours, shape a loaf and dust with flour.
2. Cover with a cloth and let it rise overnight in the fridge.
3. Preheat the oven to 250 °C (top and bottom heat). Bake for 10–15 minutes with the steam bowl, reduce to 210 °C and bake for another 40–45 minutes. Let cool well.

Ingredients

• 150 g milk
• 150 g water
• 1 tsp butter
• ½ cube fresh yeast
• 1 tsp sugar
• 500 g plain wheat flour (type 405)
• 1 tsp salt
• 1 tbsp cornflour mixed with 1 tbsp rye flour for dusting
• Poppy or sesame seeds (optional)

Method

1. Gently warm the milk, water, butter and yeast and knead with the sugar, flour and salt into a dough.
2. Cover and leave to rise for 40 minutes.
3. Shape 12 rolls of 60–70 g and let them rise, covered, on the tray for another 40 minutes.
4. Score, dust and sprinkle as you like, spray with water and bake with the steam bowl in the preheated oven at 200 °C for about 20 minutes.

Ingredients

• 500 g wholemeal spelt flour
• 150 g mixed seeds (e.g. pumpkin, linseed, sunflower)
• ½ l water
• 1 cube fresh yeast
• 2 tsp salt
• 2 tbsp apple cider vinegar

Method

1. Mix all ingredients into a dough.
2. Pour into a loaf tin lined with baking paper (about 30 × 15 cm).
3. Place the tin on the middle rack of the cold oven, with the steam bowl at the bottom. Bake at 200 °C (top and bottom heat) for one hour, with steam for the first 15 minutes.

Ingredients

• 75 g chia seeds
• 75 g linseed
• 60 g almond flour
• 3 eggs
• 75 ml water
• ½ tsp onion powder
• 1 tsp sea salt
• ½ tsp baking powder
• ½ tsp dried yeast

Method

1. Soak the chia seeds in the water for 10 minutes.
2. Add all other ingredients and stir well.
3. Line a small loaf tin with baking paper and fill in the batter.
4. Bake with the steam bowl at 180 °C for 50 minutes and let cool well.

Makes a small loaf of about 420 g. Double the ingredients for a larger loaf.

Ingredients

• 300 g wholemeal spelt flour
• 200 g wheat or spelt flour
• 1 sachet dried yeast
• 10 g salt
• 1 tsp honey or maple syrup
• 1 tbsp apple cider vinegar
• 350 ml lukewarm water
• 2 tbsp olive oil
• 1 tbsp psyllium husk (optional, for a better crumb)

Method

1. Leave the yeast with 100 ml lukewarm water and the honey/maple syrup for 10 minutes. Add the flours, salt, psyllium, olive oil, vinegar and yeast mixture, gradually stir in the remaining water and knead for 5–7 minutes.
2. Cover and leave somewhere warm for 1–1.5 hours. Shape a loaf and rest for 30 minutes.
3. Bake at 220 °C with the steam bowl for 10 minutes, reduce to 180 °C and bake for another 30–35 minutes. Cool on a rack.

Tip: add sunflower seeds, linseed or pumpkin seeds.

Ingredients

• Bowl 1: 650 ml water, 4 tbsp crushed linseed, 3 tbsp psyllium husk, 2.5 tbsp maple syrup or honey, 2 tbsp apple cider vinegar
• Bowl 2: 300 g buckwheat flour, 100 g buckwheat flakes, 1.5 tsp baking powder, 1.5 tsp sea salt, 100 g mixed seeds

Method

1. Mix the ingredients in bowl 1 and leave for 20 minutes. Stir the ingredients in bowl 2, then combine both well.
2. Preheat the oven with the lava stones to 180 °C. Pour the dough into a lined tin, smooth it and sprinkle with seeds.
3. Bake for 70–75 minutes, with steam for the first 10–15 minutes. Cool on a rack.