Oliver asked me on Saturday morning if I have a recipe for a “King Ludwig Bread”. I did not know a bread with this name, but after some minutes of googling I started to suspect that it is a readymade mixture for bakeries, as so many bakeries are selling it. Some minutes later I found the manufacture of the mix and the ingredients did not sound so well in my ears: “Spelt flour, ry flour, malt, dried rye sourdough, whole spelt flour, coarse meal spelt, gluten, salt, sweet whey powder, guar flour, wheat bran, grape concentrate, ascorbic acid, enzymes”.
The breads seems to have a soft crumb what speaks against a bigger amount of rye and the brownish crumb should be due to malt and not to a lot of whole grain flour. And slowly a recipe starts to appear in my brain.
There are a lot of whishes’ for recipes for the bread baking course: the swabian “genetzes” Bread, Baguette, Bread with heirloom grains, yeasted cake, Westphalian Farmer Loaf, Sourdough and Sourdough breads, Salzstangerl, Bagel and Basler Brot. And there are still my personal wishes, a whole grain bread and a multi grain bread. We are not running out of recipes or ideas 🙂