I baked this bread in the last weeks already several times. One time with raisins, one time with dried apricots and walnuts, once just plain. And always when I start to bake a bread repeatedly it is a clear sign that I have a new favourite.
I like the good balance of the hint of buttermilk sourness and the subtle sweetness of this bread. And if you add raisins or other dried fruits the bread moves a bit more onto the sweet side but is still well balanced. Freshly baked it is one of the breads I eat with just a dab of butter. Is there anything in the world that tastes better then a freshly baked sweet bread with fluffy crumb?
I baked the bread in my new tiny 500g loaf pans. These pans are brand new in my baking pan collection and I already realized that they are perfect for baking such sweet breads or whole grain breads. And it is perfect if you need some small loaves to share with family and friends!
Some breads sneak their way into my my mind and stay there for awhile while my subconscious mind works on the recipe. This time it was a short sentence about a bread MC from Blog 
Sometimes the spontaneously created breads are the best. Breads that base on the actual stock in the ktichen cupboards can turn out to be new favourites, just like this potato rolls. And this caraway seed bread follows this route.
Inspiration is a strange thing: there are phases with only few ideas and then there are phase when my mind is so full that I nearly don’t know which bread I should bake first. At the moment I have so many recipe drafts waiting to a test bake. And then comes a new recipe idea from a reader and sometimes I like the idea so much that it overtakes them all.
My mother and me are cut from the same cloth. Wenn one of us says that she baked the “favourite bread” we know that we both mean 
When I stroll over the Christmas market I’m often wondering about the enormous prices for little helpings of Schupfnudel, fried mushrooms or molten raclett cheese. And so I’m little tempted to spend my money there. But what I take with me this time was an inspiration for “Handbrot”. The name means literally hand bread and is a pieces of bread dough filled with Cheese, bacon or mushrooms. The versions sold on the cologne Christmas market where baked to pale for my liking and the dough contained surely to much yeast, but while looking on the breads a recipe started to appear in my mind.