Tag: german baking

Rye Sourdough

This morning I was up at 4.30 a.m. baking. Not because I had to, but because I’d had an early night and solid sleep and I felt rested and ready to tackle an experiment that had been on my mind for a while.

I usually bake my sourdough in a dutch oven, with a heavy ceramic lid. Apparently that helps the bread to rise. But how much of a difference does it make? I was curious.

Yesterday I prepared a rye sourdough with sunflower seeds. When I woke early this morning it had risen to a beautiful, bubbly, silky oval that was ready to go into the oven. So I seperated the dough into two exact halves and baked one inside the pot, the other one just on a tray with a bowl of water in the oven for added moisture. The difference was astonishing! Both rose nicely, but the oven spring on the cermaix pot baked loaf was around double than that in the tray baked loaf.

Both have a unique taste and texture, depending on preference I’d say both were a success. The tray baked loaf is more dense, with a crunchy crust. The pot raised loaf also came out with a beautiful crust but it is lighter. Can you guess which is which?

Ingredients for rye sourdough:

  • Sourdough starter
  • Rye flour
  • Bread flour
  • Sunflower seeds
  • Salt

Engadiner biscuits


The Engadiner biscuit originated in the Engadin region of Switzerland, a long high Alpine valley region in the eastern Swiss Alps located in the canton of Graub√ľnden. This biscuit is traditionally baked in the “Advent” time in Germany and Switzerland, the darkest time of year leading up to Christmas.

I grew up on these goodies. My Grandma perfected the original recipe by adding a little more butter and nuts, which gives the biscuit a shortbread character.


All ingredients used at Bread Crumbs Bakery are demeter organic quality. We use no articicial flabours and additives, so you can rest assured that what you are eating won’t harm you.

Engadiner ingredients:

  • Wheat flour
  • Butter
  • Brown sugar
  • Hazelnuts
  • Raisins
  • Eggs

Want to know more? You can download the brochure here or contact us directly for more information.

Rye Apple Nut Loaf

A Cosy Winter Bread

Winter is apple season. Where I grew up, we used to huddle around the fire at night and roast apples with nuts, to be served after a hearty meal. I tried to capture this beautiful memory in my latest loaf, rye with apple and nuts. A true winter loaf that will go really nicely with butter and honey, or a mild cheese!


The ingredients are:

  • Organic rye flour
  • Organic wheat flour
  • Yeast
  • Salt
  • Apple cider vinegar
  • Sourdough starter
  • Walnuts
  • Almonds
  • Grated apples
  • Oats

Carrot Walnut Spelt Loaf

This bread is based on my favourite flour to use, spelt. An ancient and slightly temperamental grain, spelt has largely avoided tampering with throughout the ages, which means we still get to enjoy the slightly nutty taste without nasty additives. I added walnuts and grated carrot to this particular loaf to keep it moist and slightly sweet – a winning combination!

Here are the ingredients:

  • Organic, unbleached spelt flour
  • Water
  • Yeast
  • Apple cider vinegar
  • A pinch of salt
  • Grated carrot
  • Walnuts

This bread is easy to enjoy with either sweet or savoury toppings, or even just on its own! Toasting it results in crunchy walnut, which brings out the nutty flavour even more. You can order this bread (it freezes well), or buy at on market days at my stand. Enjoy!

Brezeln (Pretzel)

The most German of all breads

Pretzels are probably the most famous of all German breads. Originally consumed during fasting, the oldest documented pretzel was noted in 1111, when it appeared in a baker’s guild crest. The pretzel dates back to even before this date though, and is thought to have been invented by monks in Italy around 610. Today, pretzels are consumed around the world and renowned for their quirky shape and delicious taste.

At Bread Crumbs Bakery, we bake pretzels following ancient methods with the exception that we substitute lye for sodium bicarbonate. There is a simple reason behind this: I don’t like working with harsh chemicals, especially when I am baking with kids. And the bicarb soda produces very similar results with much less of a health hazard.

Ingredient list:

  • Flour
  • Yeast
  • Salt
  • Milk
  • Water and sodium bicarbonate for basking

Pretzels are best enjoyed fresh! Order yours a day or two in advance and I will gladly bake and deliver fresh pretzels for you – whether you are holding a function, work event, party or just want to enjoy fresh pretzels by yourself or with your family. Just contact me for orders and enjoy!

Swiss Carrot Cake

Traditional Swiss Carrot Cake in Sydney

A traditional Swiss delicacy, this cake was my mum’s favourite and I have lost track of the number of times I’ve baked it growing up. Deliciously juicy, with lemony zest and powdery sugar, this cake is best baked the day before and then left to rest, for the different flavours to mingle and create the cake’s sweet-sour signature taste. Because it only uses a very small amount of flour, it is light in taste and not too filling. This cake is one of my favourite suggestions for birthdays and weddings.

Ingredient list:

  • Carrots
  • Almond meal
  • Eggs
  • Lemon
  • Your choice of flour
  • Organic, raw sugar or honey
  • Baking powder

I like to top this cake with a thick lemony icing. Perfect for warm days! Interested? Order your own cake today!

Traditional German Marble Cake

Marble Cake – A German Classic

A birthday and afternoon tea favourite in Germany for kids and adults alike, this marble cake is my favourite go-to option for kids birthday parties. In fact, my daughter specifically asks for this cake when her birthday comes around, and it can be beautifully decorated and customised in many creative ways!

Ingredient list:

  • Your choice of flour
  • Organic, free range eggs
  • Organic raw brown sugar
  • Cocoa powder
  • Baking powder
  • Milk

Ready to order yours for your next birthday party? Contact me for more information.