IDania from El Aroma de Idania choose a wonderful theme for Bread Baking Day: “Mixed Bread” – Baking bread with two or more different flours. That’s my theme for sure because I love to use different kinds of grains in breads. So it was easy for me to develop a recipe using wheat flour, spelt flour and millet flour. I never used milled before so Bread Baking Day seemed to be a great change to bake a bread with it. Because millet has no gluten I use a small amount millet and added spelt and white wheat flour to the dough, too. Because I was thinking of a light and tasty bread with a soft crumb I added also some curd and toasted seeds.
The bread turned out fine: It has a nice crumb under a thin crust, filled with the flavours of toasted seeds. I need just some butter and fleur de sel with this bread to underline its flavour and nothing else. Continue reading
Wenn I bake a sweet Zopf for breakfast on sunday, I use normally milk in the dough. But these weekend I needed a dairy free bread, so I had to modify my recipe. I use these 
This post is a special one for me, because it is post Number 100 and because I write my first post 1 year ago. How time flies!
I like yoghurt in bread very much, as I told before. Yoghurt gives a hint of sourly taste to the bread and elongates the shelf live. So when I saw the recipe for yoghurt rolls at