Autumn means for me nuts, especially hazelnuts and walnuts. But I bake already a Potato bread with walnuts, Apple-Hazelnut Bread and Pain aux Levain aux grains mélangés e noisettes. And before everyone (including myself) get bored with so much breads with nuts I decided to bake a bread with cider for BreadBakingDay because Apples are strongly connected with autumn for me, too.
The recipe I created included a small portion rye, just enough for some nice taste but not enough to challenge my stomach. I used some rolled oats and whole wheat flour, together with grounded caraway seeds which gave the bread a very nice taste. And spiced bread belongs to autumn/winter for me, too.
I liked the bread very much, especially with a hearty cheese and homemade mustard.
I can’t believe it already another year is gone and Zorra asks us to bake a bread for 
My colleagues and me used the sunny warm Friday last week to light a fire in our barbecue in our lunchbreak – probably for the last time this year. We grill all the left overs we had frozen the last times and spend a nice hour in our garden, relaxing after a long week. As a side dish we prepared potatoes which we roasted in the fire. We finished nearly everything, at the end there were only five potatoes left. I do not like to throw away good food so I take this potatoes home and put them into a bread.
I have the feeling that autumn is already knocking timidly on my door. I knew that it is still august, in theory it is still midsummer, but after all the rainy days in the past weeks and with the fact that the days already started to get shorter I feel a little bit like autumn. Don’t understand me wrong, I cherish the change of season. It is like George de Santayana says: “To be interested in the changing seasons is . . . a happier state of mind than to be hopelessly in love with spring.” And I love the change from summer to autumn – maybe because I was born in this special atmosphere between theses seasons in September 29 years ago.
Some years ago, when I discovered bread baking again after a longer periode of not-baking, one of the first breads I bake was the 
It seems like I would spent each wake moment in the lab. I try not to spent the nights there, but I start very early in the morning and at the moment I work very often one day of the weekend, too. There is a silver line on the horizon, promising that I will finish the missing experiments very soon and that we can resubmit our paper in near future. For me this means although a well deserved vacation!
Whenever