Sourdough Kaiser Rolls Recipe | Easy, fantastic Austrian buns

AustrianBaked GoodsGermanRecipesRollsWorld Food
5 minutes reading time

You’re in the mood for a sandwich, but white bread is just so… white. You could make a sandwich on whole-grain bread, but that’s where your mood is. It needs to have a good crunch and a wonderfully soft crumb, but it also needs to have a great taste. But aren’t those opposed things to want? Nope. This is my sourdough kaiser roll recipe.

Kaiser rolls are the best of both worlds, white bread but crunchy. Adding sourdough into the mix, you can get some excellent taste out of that white flour, especially paired with a long retard. That is precisely what this recipe brings you.

While not an official opinion, I feel like kaiser rolls are a cousin of the bagel. Taste-wise they are pretty similar, especially because of the added barley malt syrup, but the texture is quite different.

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Fantastic Einkorn Sourdough Loaf Recipe | Amazing Whole Grain Bread

75% hydrationAncient GrainRecipesSourdough
4 minutes reading time

So, recently I published a recipe for an einkorn bread. That was a free-standing loaf; since einkorn is low on gluten, a certain amount of bread flour must be included. This bread, however, drops that and makes a loaf pan bread instead because the low gluten won’t be an issue here. This is my einkorn sourdough loaf recipe.

Einkorn is an ancient grain; among Emmer, it is one of the oldest domesticated grains. It was domesticated about 10,000 years ago in present-day Turkey. Einkorn hasn’t gone through selective breeding that’s given us modern wheat. Modern wheat is bread this way because it provides a better yield, more gluten, and many other traits that are wanted by either the farmers, the bakers, or the consumers.

One thing that hasn’t been in focus when selectively breeding modern wheat is the taste. Both einkorn and Emmer have a lot more flavor than modern wheat. Even when using whole grain, so that’s why I’ve chosen to showcase this fantastic ancient wheat.

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einkorn sourdough bread recipe

Einkorn sourdough bread recipe | Amazing ancient grain bread

80% hydrationAncient GrainSourdough
5 minutes reading time

When you bake a lot of bread, you get your favorites, but sometimes you need some variety. I am sure you have your favorite bread flour, which gives you a great oven spring and the crumb you love, but what about whole-grain flour? Do you have a favorite? Have you tried every single grain that you can buy? Well, I’m here to show you one you may have missed: einkorn. This is my einkorn sourdough bread recipe.

Einkorn is an ancient grain, along with the likes of Spelt, Emmer, Khorasan (called Kamut in Denmark), and Ølandhvede. Along with Emmer, Einkorn was one of the first strains of wheat to be domesticated. There’s clear evidence that Einkorn was domesticated around 10,000 years ago in archeological sites in Southern Turkey. Remains of einkorn were found with the mummy Ötzi, dated to 3100 BCE, that’s over 5,000 years ago.

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Honey Oat Sourdough Bread | Simple daily bread

62.5% hydration80% hydrationAmericanRecipesWorld Food
6 minutes reading time

So you have bread you bake for the weekday, I’m sure, but I am about to change that with two recipes. One is for honey oat sourdough bread which is crusty and with a chewy crumb, and another that’s soft and buttery sandwich bread. Both have a healthy amount of rolled oats in the dough and on top, and it tastes incredible. This is my recipe for honey oat sourdough bread.

Honey Oat Bread is a table bread from the American Kitchen. It’s commonly made with yeast, but I have an affinity for converting everything made with yeast into sourdough. Why? Well, it’s because the fermented flour with the combination of the long fermentation gives the bread an excellent taste.

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