Slowly I bring the recipes on the blog up to date again. In the last two weeks I was extremely busy again so that I manage to bake bread and other things but did not have the time and energy to blog about it.
I work at the moment again fulltime on our paper like in last autumn, to add some data the referees asked for. And like always in life (or lab) if you working under time pressure something will not do the job as you planed it. That’s the bad thing when working with living plants. I am pretty sure that they giggle very meanly when I enter the lab! 
And then there was also a bad cold, a broken fridge and the preparation of a talk I had to give. But this weekend I take a break from lab work and everything else is fine again, too and started to post all of the things I bake.
The four grain yoghurt bread I bake last weekend. Due to a little spring cleaning in my grain storage it is loaded with healthy grains and tasty seeds. It has a nice dense crumb because of all the grains and has a nice nutty taste because of the roasted seeds. Continue reading
My colleagues are the best colleagues in the world and so I protested when they claim that I would NEVER bake cinnamon rolls for them. That is just partly true, but in the last month I bring 
and looked at the internet for a interesting recipe. A recipe that hooked me directly is the one for Korvapuustit – a Finnish cinnamon roll with a very nice shape. And I like 
A colleague of mine served at her birthday delicious cream puffs filled with raspberries. When she told me the recipe of the filling I realized that it is so simple that I did not need to write it down: Mashed raspberries folded under whipped cream.
Like 
Sometimes the simple things are the best. For me Nut triangles belong to this categorie for sure – the only time comsuming part is dipping the edges in molten chocolate. Who – like me – loose the patient after dipping half of the triangles can decorate the triangles with graphical patterns. That looks nice, is much faster and taste as good as the one with the nicely dipped edges.![Fragen[5]](https://www.hefe-und-mehr.de/wp-content/uploads/2011/03/Fragen51.png "Fragen[5]")
This bread has a “black spirit”. Black beer, dark molasse and “black wheat” (aka Buckwheat) create a nearly black crust and a deep brown crumb. The crumb looks much darker then you would guess from the amount of about 50% whole grain.