The recipe of this bread is based on the famous Russian Borodinsky Rye, yet it was fine-tuned to produce a bread with less dense, airier crumb. Each loaf radiates balanced aroma of ‘true’ traditional dark rye bread. Delicate taste is developed during many hours of multi-stage scalded rye and sourdough fermentation and enhanced by subtle…
Tag: Classic collection
Viru
Not your average bread. Viru is a bread originating from Estonia. We have perfected the recipe to deliver an authentic taste with light hints of honey and caraway seeds. This rye bread is both delicious and wholesome. Serving suggestion: It makes an excellent sandwich bread as well as a wonderful accompaniment to soups and salads,…
Bagels
There is no more food item is “New York” than the humble bagel, thanks to bakers from Central Europe and the Russian Empire who emigrated to New York in the early 20th century. Their bagels had a richness and texture all their own, were dense and chewy with a lovely golden crust. Eventually traditional Jewish staple…
Pretzels
We don’t know exact origins of the pretzel, it is still a mystery. Nevertheless, we do know this is a staple food item in Germany, Switzerland and many other European countries. Our pretzels have classical shape with a pretzel loop, and the dough is prepared in the traditional way that gives them a shiny “skin“…
Vatrushka
Traditional Eastern European Tart, or Vatrushka, is a pastry made with unsweetened yeast dough. The dough is very soft and traditionally filled with cottage cheese, often mixed with raisins. When I was at school Vatrushka was one of the most popular pastries at our school canteen. Naturally, when we started to bake in Australia, I…
Butter Toast bread
An old-fashioned white pan bread that makes the best toast you’ve ever had. Lightly sprinkled with sesame seeds. Serving suggestion: As the name suggests use it for any toast you like
Zopf
Zopf, or “Butterzopf”, is a traditional Swiss bread which I learned to bake at Richemont. The bread is enjoyed throughout the country, yet its appearance varies slightly from canton to canton: in Eastern Switzerland, it is long and pointed; in the canton of Bern, bakers make it very wide and round at the end, and…
Swedish Rye
We found the recipe for this bread in the Bakers handbook published in 1935. Whilst light on rye this bread is prepared using the methods usually reserved for dark rye breads: sourdough, scalded rye, multi-stage dough preparation. Result is pronounced aroma of rye, feather softness of wheat, voluptuous shape; all this enriched by a heavenly…