December 31st, 2017

Best of 2017


Another year went by and now I’m standing here and take a look back on my adventures in the kitchen. And the kitchen year was a a good year. Beside the fact that baking helps me to keep my feet on ground when the days are troublesome baking provides me many contacts I wouldn’t have otherwise.  I met many new people on the Brotzeit-Markt in Berlin, at the Colgone black market  and in my Baking courses. And staying in contact with you, my dear readers, is a precious thing for me. So I can not tell how much I value your comments and emails! Thank you very much for that!

And now let me show you some of my favourite recipes. It was – once again – hard to pick only twelve. But a rule is a rule – even if its my own one. So here are my favourites of 2017:


  • One personal trend in 2017 was spelt. A favourite spot hast the spelt, nut & fruit – an aromatic whole grain bread which is made similar to black bread, but without rye.
  • My most beloved discovery of the year was the pysillium hulls which can replace a water roux and helps to bake moist rolls or breads. The first recipe among many that followed is the Luftikuss roll recipe.
  • A delicious left over recipe is the recipe for rustic potato rolls. With some cracked grains, mashed potatoes and some egg yolk they are fluffy and hearty.
  • 2017 was the year of the black bread. The Rheinische Schwarzbrot based on the childhood memories of our grandmother and it is neither to dry nor to moist and already the declared family favourite.
  • Square rolls were another personal blog trend. The  Spelt Squares are an delicious whole grain roll made with some poolish and yoghurt for flavour and moisture.
  • During summer I baked several Sweet Buttermilk Breads, some with nuts and apricots, some with raisins and some pure. Whenever I bake a bread several times in a row it is a serious hint on how much I loved it!
  • I baked several breads based on regional recipes. I fell especially in love with one recipe: Salzweck
  • Another discovery was the fact that a nearby museum has a wood fired oven in which one can bake bread once the month. One of the breads I baked there in last months was this Spelt Potatoe Bread.
  • A good bread needs a good spread. And so I spent the winter month tweaking a recipe until I had the perfect Orange marmalade
  • The Urige was created after a readers description. It is a beautiful and tasty bread and I’m always thankful for these kind of reader questions!.
  • A leftover Bread is the Backes Bread, too: a bit of quark and potato as well as some emmer make a nutty flavoured bread. And baked as twin bread it is perfect to be shared with family and friends.,
  • Last but not least was a recipe that combined our love of lye rolls and burger. The mixture of hearty lye roll flavour and slighty-sweet and fluffy burger roll is great and matches well with beef or vegetarian patties.The perfect slow fast food

This was the year 2017 here at “Hefe und mehr”. I would like to thank all my readers for your visits, your nice comments and emails. These feedbacks are always so motivating for me! I hope, you will come back next year and if you find the time to drop a comment every now and then I’m even more happy! And so I wish you and your families a great new years eve and a happy year 2018!

8 Responses t_on Best of 2017

  1. Annett January 4th, 2018

    Mein absoluter Favorit aus dem letzten Jahr ist das Dinkel/Nuss/Frucht-Brot.Ich backe es Mal mit Feigen und Nüssen (alle Sorten ) und dann wieder mit Aprikosen /Nuss .Es schmeckt einfach so gut bis zur letzten Scheibe, vielen Dank für dieses Rezept.
    Ich wünsche dir noch alles Gute für das neue Jahr und freue mich auf viele schöne Rezepte!
    LG Annett

  2. Cordula January 1st, 2018

    Ich war auch im letzten Jahr im Backkurs, der viel Spaß gemacht hat! Vielen Dank dafür und für die vielen Rezepte hier im Blog!
    Alles Gute für das neue Jahr!
    Liebe Grüße, Cordula

  3. Micha January 1st, 2018

    Auch ich danke dir für deinen vielen, tollen Back-Anregungen und ich bin mir sicher, auch 2018 Rezepte zu finden, die ich nachbacken MUSS. Und vielleicht schaffe ich den Sprung dann auch zu einem *Süßen Starter*… Alles Gute, Stefanie, für das Neue Jahr!

    1. Stefanie January 1st, 2018

      @Micha: Dito 🙂 Ich mag unser Inspirations-Pingpong sehr! Und das Angebot steht noch: Ich schicke dir gerne etwas Starter-Trockensicherung nach Frankreich!

  4. Susanne Fräulin December 31st, 2017

    Da kann ich nur zustimmen, backen macht glücklich 😁
    Denke gerne an den tollen Backkurs.
    Ich wünsche allen die gerne backen und auch nicht ,einen guten Rutsch ins neue Jahr 2018 .

  5. reka herberth December 31st, 2017

    Das Brot backen ist für mich mit zwei Gefühlen verbunden.

    Spannend: Was backe ich? Auf der sichereren Seite bleiben oder was Neues riskieren? Für Gäste backen, ohne Sicherheitsnetz wenn was schief läuft! ……….

    Entspannend, da die Gedanken aus der Tagesroutine ausbrechen dürfen und das kneten des Teiges schon fast meditativen Charakter hat😊. Nicht zu vergessen der wunderbare Duft, der durchs Haus streicht und dem Gaumen Köstliches verspricht.
    Und bei alledem weiß ich was in dem Brot steckt.

    Der ständige Austausch über Rezepte, Backtechniken, Backöfen, hier besonders der Holzbackofen, macht mir viel Freude.

    Ein großes Dankeschön für die Arbeit die du, und der beste aller Partner, in den Blog steckt. Und ein zweites dafür, dass ich mit dabei bin. Mama


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