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.
What to do (enough for one loaf tin):
315g 5-6 day old rye sourdough - see in one of my previous blog posts for sourdough and how to make your own
Mix 125g fine oats together with 150g roasted and roughly chopped pecan nuts, 50g Einkorn flour, 5g salt and 315ml boiling water (from the kettle) and stir well, leave to cool
Once everything is at room temperature combine the sourdough with the boiled mix, 300g Einkorn flour, 125ml water, 1 tablespoon of malted Barley, 6g salt, 8g fresh yeast and 3 tablespoons of linseed.
Knead thoroughly for 8-10 minutes in a kitchen machine or 15 minutes by hand.
Cover and leave to prove for about 30 minutes in warm and draft free place (you won't see much of a rise, but this rest will help the bread to combine all the flavours together).
Put the dough into your loaf tin, even it out and sprinkle (if you want) with more linseed/finely chopped pecans and give it another hour to enjoy some rest at room temperature.
Pre-heat your oven to 250 degrees Celsius and ten minutes before you put the bread in the oven, place an oven-proof bowl with cold water at the bottom of your oven.
Then it's time for your bread to sit in the middle of the oven, bake for 15 minutes with the steam from the water bowl.
Now reduce the heat to 200 degrees Celsius and bake for a further 35-45 minutes.
Take it out of the oven once it's browned nicely, tap the bottom (should sound hollow if finished) and leave to cool on a rack.
Enjoy with any topping of your choice!
It'll keep, in a normal linen shopping bag hung up in your kitchen, for up to 5 days - fresh and moist.