Awesome bread.
- Thread starter Pestilence
- Start date
Walliser Berg Brot from Simplon Kirch. This is real dwarf bread.
These things are seriously tasty. Filled with all the bits of oats and wheat and ground nuts and seeds, slightly malted.
Forget about fluffy bread. This stuff is super dense. In fact, if you put two loaves together and push, they are hemispherical, they reach a critical mass and will destroy the planet. But you only ever need 1 Berg Brot. The stuff lasts weeks, not even mice and rats can chew away at the crust. The inside will remain moist and tasty for a month. It is so nutritious and filling than a small slice is all that is required.
Excellent when eaten alone, with butter, or with Raclette melted over
the top.
Real mountain bread for real mountain men. Think your manly? Try biting into a loaf of Walliser Berg Brot without breaking your teeth - as happened to my Dad.
These things are seriously tasty. Filled with all the bits of oats and wheat and ground nuts and seeds, slightly malted.
Forget about fluffy bread. This stuff is super dense. In fact, if you put two loaves together and push, they are hemispherical, they reach a critical mass and will destroy the planet. But you only ever need 1 Berg Brot. The stuff lasts weeks, not even mice and rats can chew away at the crust. The inside will remain moist and tasty for a month. It is so nutritious and filling than a small slice is all that is required.
Excellent when eaten alone, with butter, or with Raclette melted over
the top.
Real mountain bread for real mountain men. Think your manly? Try biting into a loaf of Walliser Berg Brot without breaking your teeth - as happened to my Dad.
Soldato
- Joined
- 1 Sep 2005
- Posts
- 10,000
- Location
- Scottish Highlands
Homemade for the win!
This week I've been mixing bog standard Granary and Wholemeal flour 50/50 and it is gorgeous *drools*
Only problem is I am now eating far too much bread
My favourite flour is probably Spelt or Kamut.
I've been meaning to bake my own bread for a while now. I've got several bags of flour (spelt I think) and plan to throw in a random selection of nuts and seeds for the ultimate wholegrain crunchy loaf.
Soldato
- Joined
- 13 Sep 2003
- Posts
- 8,601
- Location
- Glocestershire
Homemade for the win!
This week I've been mixing bog standard Granary and Wholemeal flour 50/50 and it is gorgeous *drools*
Only problem is I am now eating far too much bread
My favourite flour is probably Spelt or Kamut.
Home made here aswell.
Can you recommend any good web sites for baking?
Soldato
- Joined
- 19 Apr 2004
- Posts
- 4,790
- Location
- London
I like a good freshly baked white loaf that's nice and light inside as a standard bread. I'm not a big fan of heavy brown bread for sarnies.
I do appreciate a good bit of bread in restaurants, had some amazing treacle bread in sat bains and a lovely slice of toasted black olive bread at pierre gagnaire. I was once going to make some proper leaven bread, i had got the yeast going for a few weeks but then forgot about it and never got round to making it
I do appreciate a good bit of bread in restaurants, had some amazing treacle bread in sat bains and a lovely slice of toasted black olive bread at pierre gagnaire. I was once going to make some proper leaven bread, i had got the yeast going for a few weeks but then forgot about it and never got round to making it
Normally make most if not all of my bread myself, I'm a sandwhich whore, so I use the breadmaker to make a loaf every other day, either wholemeal or white also make my own pizza's this way and bread cakes a warm slice of bread or a warm bread cake with nice butter on it xD
a warm slice of bread or a warm bread cake with nice butter on it xDDon't know any! I started making bread about a year ago when my sister showed me how easy soda bread is (though I can't remember her recipe).
After that I just bought interesting looking flour an followed the recommended recipes on them.
The hardest part is kneading. I still don't know if I do it properly but my bread rises nicely and tastes good so it must be ok
