‘Eingnetzes’ is a crusty wheat bread typical for the region of Swabia. The dough is relatively soft and it is left to rise in the mi...

  Unfortunately, I don’t manage to bake sourdough loaves nearly as often as I would like to. Admittedly, these breads are a labour of love ...

  Yes, this looks suspiciously like a Christmas recipe already with its nuts and fruit and cinnamon. With apples as its main ingredient, th...

The Hefezopf (literally translated this means yeast plait) is another one of those bakery staples typical of south-west Germany, and of the...

Sweetened and plaited breads are popular in Germany – for breakfast at the weekend (or on any other morning of the week if I get the chance...

This was my first attempt at baking a 100% wholegrain rye bread and I am quite happy with the result. Rye dough has a reputation for being ...

I am a fan of traditional British cuisine and I love cooking flavoursome stews, savoury pies and especially these wonderful hot desserts, s...