It's something a lot of my guests remark on when they enter the house after I've just baked something - it smells lovely! I do miss the smell of German bakeries over here in the UK and normally make a point when going back to Germany to visit family/friends to shop at a local bakery or at least walk past them sniffing the air ;) Today's bake is a delicious and simple bread made with an old flour variety called Einkorn flour in combination with a rye sourdough and pecan nuts.

In Germany we have a range of baked goods, of which most of you will know the Brezel, which are going through a brine (= Lauge in German) bath before being baked in the oven, which gives them their distinct brown colouring and particular taste. So I thought I'd marry up two cultures today introducing the Laugenbagels I make regularly and which are great for savoury toppings of your choice like cheese, salmon, salami, etc. For 6-8 (depending on how big you make them) you need

We've had a bit of a mixed bag weather wise here for Easter this year - everything from snow to rain to a sunny Easter Sunday, which meant we got to enjoy a lovely walk on the beach. The guests, however, were consistently lovely to host and cater for - we had a truly international weekend with fun and interesting people and dogs - originating from Belgium, Lithuania, the US and Germany. We had a lot of fun with these two who were no trouble at all and seemed to feel right at

Hope you've enjoyed to make your own sourdough starter? Was it easy or did you find it tricky? Here now one recipe to use the starter in. I like a rye-mixed bread best, but you can play around with this basic recipe and find your own favourite version ;) You need the following ingredients for one medium sized loaf: 150g sourdough starter 150g rolled oats 150g rye flour ( I use wholemeal, but that's a taste preference) 150g strong white flour 1 teaspoon salt 1/2 teaspoon of pi