Jewish Marbled Rye Bread Recipe


It’s all about Jewish breads this month for the Twelve-Loafers. And while I’m baking challah and light deli-style rye breads regularly, I wanted to do some research before deciding on this month’s bake.

I decided to purchase the book ‘Secrets of a Jewish Baker – Authentic Jewish Rye and Other Breads’ by George Greenstein and although it’s a slightly dated book (published in 1993), it provides a great range of recipes and features many interesting anecdotes from George Greenstein’s life as well as – of course – many of his Baker’s Secrets.

A more modern book (with photos!) that is focused on distinctive Ashkenazi breads and baked goods in Eastern Europe and America is Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking’ by Stanley Ginsberg and Norman Berg (published in 2011). It beautifully captures the heyday of Jewish bakeries in the United States.

Having a weakness for rye baking, I decided to go for the marble rye loaf – a bread very closely associated with Jewish-American cuisine, particularly the delicatessen.

Rye Sandwich Bread
Rye Sandwich Bread

It’s such a Jewish mainstay that the TV show Seinfeld created a full episode around it in “The Rye”.

My aim with marble rye was to achieve an even and distinct swirl for maximum aesthetic impact when sliced. Contrary to popular belief, the dark swirl in a marbled loaf is not pumpernickel (for an authentic way of baking German pumpernickel follow this recipe). It’s the same rye dough as the light swirl, but made darker by adding a colouring agent. The dark swirl in my recipe is achieved by colouring part of the dough with cocoa powder and black treacle. The key to baking a perfectly proportioned marble rye bread is therefore to use the same base dough for both the light and dark parts.

Marble Rye Bread Recipe


Light rye

  • 375g strong white bread flour
  • 100g light rye flour
  • 50g dark rye flour
  • 4g caraway seeds, lightly cracked with pestle and mortar
  • 9g salt
  • 5g instant dried yeast
  • 400g water, lukewarm
  • 1 tsp vegetable oil (I used rapeseed oil)

Dark rye

  • 375g strong white bread flour
  • 100g light rye flour
  • 50g dark rye flour
  • 16g unsweetened cocoa powder
  • 4g caraway seeds, lightly cracked with pestle and mortar
  • 9g salt
  • 5g instant dried yeast
  • 400g water, lukewarm
  • 1 tbsp black treacle
  • 1 tsp vegetable oil (I used rapeseed oil)


  • 1 egg for egg wash

How to make marble rye bread

(I baked two loaves with the above ingredients in two 29 cm x 10 cm loaf tins)

  1. Prepare the two doughs separately. In two separate bowls, combine the light rye dough and dark rye dough ingredients – don’t add the vegetable oil at this stage. Add additional tablespoon of water to the dark dough if needed.
  2. Knead each dough for 5 minutes, adding the vegetable oil at the end, shape the dough into a boule, then place it back into the bowl and cover. The doughs should feel the same in terms of texture with the colour being the only difference. This will ensure they rise at the same speed.
  3. Leave to rest in a warm place until the dough has risen to double its original size (1 or 1.5 hours should suffice).
  4. Prepare two loaf tins and lightly oil the insides with a brush.
  5. Divide both rye doughs into four equal pieces with your dough scraper.
  6. On a lightly oiled surface, flatten the first dough part into a long rectangle with your hands or a rolling pin. Based on the baking tin you will be using, the dough rectangles should be wider than the tin but not as long as the full tin as the length will extend as you add the dough parts together. My dough pieces were roughly 23 cm long, 18 cm wide and 5 mm thick. Of course, it’s possible to bake free form, but the baking tin will make for more evenly shaped slices. Straighten the edges as needed but try to achieve an even thickness – the dough should be nice and pliable.
  7. Prepare one light and one dark dough part next to each other in order to achieve the same size and thickness.
  8. Stack one dough on top of the other and continue with this process in alternating colours – first light, then dark, then light, then dark – the bottom dough piece will form the outside of the loaf. Ensure the dough pieces stick to each other by patting the dough lightly with your hands. Form two loaves with four dough pieces each.
  9. Roll up the dough to form a loaf, keep it tight and ensure to eliminate any air pockets. Try to roll the first part quite tightly for the top dough layer not to form a huge middle shape in your swirl.
  10. Stretch and pinch the seam of the dough at the bottom of the loaf to secure the edges at the bottom of the loaf. Try and stretch the outer layer seam to connect into a full single-colour outer layer.
  11. All rolled up, place the loaves seam-side down in the baking pans and cover tightly. If needed, elongate and carefully pat the loaf to fit nicely.
  12. Rest at room temperature for the second rise until fully proofed (press the dough with your finger – if the indentation doesn’t spring back, the dough is fully proofed), about 1 to 1.5 hours. Make sure the dough is fully proofed – otherwise the top of your loaf might crack open.
  13. Preheat the oven 1/2 hour before baking.
  14. Bake for 40 minutes at 180°C.
    After 20 minutes, briefly take the loaf tins out of the oven to brush with egg wash for a nice shine, then bake for a further 20 minutes.
  15. Take out from the loaf tins and cool on a wire rack.

Leave to cool completely and enjoy with pastrami and mustard.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our host this month is Karen from Karen’s Kitchen Stories, and our theme is Jewish Breads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves enter last month’s “A Little Something Sweet” Breads!

If you’d like to bake along with us this month, share your Jewish bread using hashtag #TwelveLoaves!

Best chia seed bread recipes


Packed with omega-3 fatty acids, antioxidants, calcium and fibre, chia seeds are all the nutritious rage at the moment. I’ve been crunchifying chia seeds in my home-baked granola for a while – the best breakfast! – and recently also started working on a chia seed bread recipe. Using chia seeds in baking is a great way of integrating these little nutri-bombs into your diet and while the seeds won’t add much in terms of taste, your breakfast slice of high-energy chia bread will certainly keep you going for longer.

Chia Seed Bread
Chia Seed Bread, baked in La Cloche baking dome

My picks of the best chia bread recipes

Here are the top 5 recipes from across the web for using chia seeds in bread baking.

  1. Buckwheat & chia bread (a gluten free option) by
  2. A life-changing loaf (muesli in a loaf) by My New Roots
  3. A simple chia crispbread by Nyoutritious
  4. A wonderful apple-blueberry-chia sourdough loaf by Bread & Companatico
  5. My own recipe for an easy and very tasty chia seed loaf with rye flour and rye flakes (see below)

Chia Seed Bread Recipe

Here is my own chia seed bread recipe which I have been using now for several years – and it still is one of my very best recipes, perfect for a nutrient-rich slice of breakfast goodness.

Chia Seed Bread
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3.5 from 10 votes

Chia Seed Bread Recipe

My recipe adds chia seeds into the bread dough by preparing a chia gel (combining chia seeds and water). This chia gel retains water and keeps the bread nice and moist once baked.


Chia bread ingredients

  • 275 g white bread flour
  • 175 g wholemeal rye flour
  • 75 g rye flakes you can also use oat flakes, toasted
  • 9 g salt
  • 7 g dried yeast
  • 50 g chia seeds
  • 415 g water 300g to make the chia gel and the remaining 115g to be added to the main dough


How to make chia bread

  • In a medium bowl, combine 300g of the water with the chia seeds and stir. Immediately, the chia seeds will start absorbing the liquid and within 30 minutes you will have a thick gelatinous liquid. This chia gel will help keep the bread moist.
  • While the chia gel is maturing, combine the flours, rye flakes, salt and yeast in a large bowl.
  • Add the chia gel and the remaining water (115g).
  • Knead for 10 minutes.
  • Place the dough back into the bowl and cover with a lid. Rest for about an hour at room temperature.
  • Deflate the dough and shape into a round loaf on a lightly floured work surface.
  • Prepare a proofing basket and place the loaf into the floured basket for its second rise. Cover with a polythene bag to keep the moisture in. Depending on the temperature in your room, the second proof may take approx. 1 or 2 hours. The fully proofed loaf will have expanded significantly.
  • Preheat the oven to 220°C for about 20 minutes.
  • Turn out the loaf onto a baking tray lined with baking paper or onto the preheated La Cloche baking dome (as I did for the loaf in my photo).
  • Bake for 10 minutes at 220°C before decreasing the temperature to 200°C and bake for another 45 minutes.
  • Cool on a wire rack.
Chia Seed Gel
Chia Seed Gel

And if you really don’t fancy baking chia seed bread yourself despite all these great recipes, I would recommend to buy this organic chia and flax seed rye bread from Biona. It tastes fantastic and ticks a lot of nutritional boxes.

Schüttelbrot – Recipe for South Tyrolean flatbreads


A month ago, I visited the Zillertal in Austria for a few days of skiing on the Hintertuxer Gletscher. The weather wasn’t as good as we’d hoped for, so we visited the village of Mayrhofen, and more specifically the Erlebnis-Sennerei Zillertal on the way there. It’s a great place to pick up some local cheeses and other dairy produce. I also picked up a new type of bread – “Schüttelbrot” – which isn’t very common in my neck of the woods in the North of Austria but what a revelation!

Eisacktaler Schüttelbrot from the Bäckerei Überbacher in Southern Tyrol

Eisacktaler Schüttelbrot from the Bäckerei Überbacher in Southern Tyrol
Eisacktaler Schüttelbrot from the Bäckerei Überbacher in Southern Tyrol
Crunchy Schüttelbrot
Crunchy Schüttelbrot

The ingredients on the label are listed as 83% rye flour, wheat flour, yeast, fennel, caraway seeds, salt and blue fenugreek (a spice which I also used over here to bake Vinschgerl – Rustic South Tyrolean Rye Flatbreads.

Schüttelbrot is the smaller, harder and more durable relation of Vinschgerl. Traditionally, Schüttelbrot has been popular on Alpine Tyrolean farms where using fresh produce wasn’t really a viable option.

The name ‘shake bread’ makes reference to shaking during the baking process which loosens and flattens the bread. The flat shape ensures the bread hardens quickly which in turn makes it very durable. The flatbreads need to be stored in an airy, dry space. They taste great with cold cuts of meat and cheese.

Here is my own Schüttelbrot –

My very own Schüttelbrot
My very own Schüttelbrot

Schüttelbrot Recipe

Day 1 – Prepare the sourdough

  • 25g sourdough starter
  • 125g dark wholemeal rye flour
  • 125g water

Combine the sourdough starter, rye flour and water in a bowl, cover and rest for 16-24 hours.

Day 2 – Prepare the final dough

  • 250g rye flour
  • 125g strong white wheat flour
  • 150g buttermilk
  • 300g water
  • 3g dried yeast
  • 10g salt
  • 2.5g fennel
  • 2.5g caraway seeds
  • 2.5g blue fenugreek

How to make Schüttelbrot

  1. Combine all ingredients including the sourdough starter from the day before.
  2. Cover and rest for 1/2 hour.
  3. Cover a baking tray with baking paper.
  4. Using a dough scraper and take out dough at approximately 150g for each Schüttelbrot piece.
  5. The dough is quite sticky  and therefore it can’t be rolled out. The dough parts are therefore placed in a baking tray then shaken until each piece has been shaped into a round, flat form a couple of millimeters thick.
  6. Watch these videos for the traditional art of shaking the dough into shape: &
  7. This recipe produces dough which is even stickier than shown in the videos. By way of cheating, I have been using a silicone spatula to flatten the dough pieces into the appropriate shape! This works really quite well, so for those of us who aren’t quite mastering the art of ‘Schütteln’, this is a good workaround.
  8. Bake the shaken dough pieces at 210 °C for approx. 25 mins.
  9. Cool and dry on wire racks.

German Sunflower Seed Bread Recipe


This German sunflower seed bread recipe makes a delicious loaf of rye-based bread which is infused with the earthy flavour of dry-roasted sunflower seeds. The recipe is inspired by Gerhard Kellner’s “Rustikale Brote aus deutschen Landen“. A great way to use sunflower seeds in bread baking!

German sunflower seed bread
German sunflower seed bread with Scottish smoked salmon

German sunflower seed bread recipe

On the day before baking

Prepare the sourdough

  • 90g cracked rye
  • 100g wholemeal rye flour
  • 290g water
  • 30g rye sourdough starter

Combine all ingredients in a bowl, mix thoroughly, cover and keep at room temperature for 16 to 18 hours.

Prepare the sunflower seed soaker

  • 100g sunflower seeds
  • 100g water

Dry-roast the sunflower seeds in a frying pan, then finely chop the seeds in a food processor. In a bowl, combine the chopped seeds with the water and cover for 16 to 18 hours.

On the day of baking

  • 480g sourdough
  • Sunflower seed soaker
  • 165g wholemeal rye flour
  • 135g wholemeal wheat flour
  • 70g white strong bread flour
  • 13g salt
  • For the tin: 1 tsp olive oil
  1. Combine all ingredients (except the oil) and knead for a few minutes.
  2. Place the dough into a bowl and cover.
  3. Keep at room temperature for about an hour.
  4. Grease a 30 cm loaf tin.
  5. Put the dough in the baking tin; use wet hands to distribute the dough evenly.
  6. Depending on the temperature in the room, the proofing process will take between four and ten hours (the warmer the room, the quicker the proofing).
  7. Preheat the oven to 250°C.
  8. Bake for 15 mins at 250°C, then reduce the heat to 180°C and bake for a further 40 minutes.
  9. Cool bread on a wire rack.

Delicious with smoked salmon and salads, enjoy!

A shout-out at this point also to Roland and Romana, loyal readers of TheBreadSheBakes  – thanks for your support!

German sunflower seed bread with salmon
German seed bread with rye flour and sunflower seeds

Rye bread with sunflower seeds


A new favourite! This rye bread with sunflower seeds is amazing – rye sourdough, malt and toasted sunflower seeds give this bread its delicious flavour. While sunflower seeds usually only have a very mild taste, toasting them evokes a wonderfully nutty flavour. Additionally, they are a great source of Vitamin E, copper, vitamin B1, magnesium and selenium.

Sunflower seed bread
Sunflower seed bread

The recipe is from the book “Rustikale Brote aus deutschen Landen” by Gerhard Kellner.

Rye bread with sunflower seeds recipe

Sunflower seed sourdough
Sunflower seed sourdough


  • 16g rye sourdough starter
  • 392g dark rye flour
  • 166g wholewheat flour
  • 100g sunflower seeds plus more to sprinkle
  • 15g salt
  • 10g yeast
  • 1 tsp malt extract

3 tasks for the day before baking (approx. 16 hours before baking)

  • Sourdough
    In a bowl, combine 160g dark rye flour, 160g water and 16g rye soudough starter.
  • Sunflower seeds
    In a pan, dry-roast 100g sunflower seeds to unlock the nutty flavour, mix with 8g salt and pour over 100g boiling water.
  • Scalded rye flour
    In a bowl, combine 232g of dark rye flour, 7g of salt, then pour over 232g of hot water, combine and cover the bowl.

How to make rye bread with sunflower seeds

  1. Combine the sourdough, sunflower seeds and scalded rye flour from the day before with 166g wholewheat flour, 3g dried yeast and 1 tsp liquid malt extract.
  2. Knead for 15 minutes.
  3. Cover the dough with the bowl or, if the the dough is still in the bowl, cover it with cling film, and rest for 30 mins at room temperature.
  4. Prepare a bread baking tin (ideally approx. 23 cm x 11 cm x 9.5 cm, but a slightly larger tin like this will work as well) by brushing it with melted butter and scatter sunflower seeds into the tin (bottom and sides).
  5. Knead the dough once more before placing it into the tin, levelling it out and sprinkling more sunflower seeds on top.
  6. Cover with cling film or a damp kitchen towel.
  7. Proof at room temperature for approx. 3 hours, until the dough has visibly risen and almost reached the edge of the tin.
  8. 1/2 hour before baking, preheat the oven to 250°C.
  9. Place the tin on the 2nd rail from the bottom and bake for 15 mins at 250°C.
  10. Then reduce the temperature to 180°C and bake for a further 45 mins.
  11. Take the loaf out of the tin and cool on a wire rack

Focaccia Recipe – Beautiful, Simple & Rustic


Focaccia is a flattish rustic Italian bread with an open, irregular crumb structure. I love focaccia when it’s moist and chewy without being too oily, when it’s kept simple, with an emphasis on fresh herbs and olive oil flavours.

Focaccia dough is fairly wet and sticky, but the addition of olive oil means it’s still pliable, soft and easy to work with. Additionally, I’ve added a bit of semolina and rye flour to give the bread more character.

Rosemary & sea salt focaccia
Rosemary & sea salt focaccia

Ingredients (to make 2 focaccia breads) –

The day before baking…

  • 200g sourdough
    Combine 50g 100% hydration active sourdough starter with 100g water and 100g wholemeal flour.
    Give it 12 to 16 hours to ripen.

On the day of baking, you’ll need the following dough ingredients…

  • 285g strong white bread flour
  • 285g Italian 00 flour
  • 80g rye flour
  • 7g dry yeast
  • 11g sea salt
  • 90g olive oil
  • 380g warm water

Additional ingredients…

  • 4 tbsp olive oil + some more for brushing
  • Fresh rosemary
  • Rock salt

How to make the focaccias

Freshly baked focaccia
Freshly baked focaccia
  1. Combine the prepared sourdough with the dough ingredients in a large bowl.
  2. Tip out onto a clean work surface and knead for approx. 10 minutes.
  3. Shape the wettish dough into a round by folding the edges into the centre.
  4. Cover the dough with the bowl (moisten the bowl’s sides and edges before you place it over the dough).
  5. Leave the dough to prove for approx. 1.5 hours.
  6. Prepare two round cake tins (approx. 23 cm in diameter) and wrap tin foil around the outside of the tin to prevent any oil from leaking.
  7. Put 2 tbsp of olive oil into each cake tin and use a brush to make sure the whole bottom of the pan is evenly coated.
  8. Lightly dust a free space on the work surface with flour.
  9. Carefully move the dough over onto the floured surface, taking care not to deflate the dough too much in the process.
  10. Divide the dough into two equal segments.
  11. Fold the edges into the centre, then place the dough parts into the cake tins, seam-side down.
  12. Drizzle with a little olive oil.
  13. Very gently pull, push and prod from the centre towards the edges to obtain a roundish shape.
  14. Cover the pans with a clean dishcloth and set aside at room temperature for about 30 – 45 minutes.
  15. Preheat oven to 220°C
  16. Use your fingers to push the rosemary into the dough, distributing it evenly. Push ever so slightly outward, towards the edge of the pan. You’ll dimple the dough at the same time, giving the bread its characteristic indentations.
  17. Evenly sprinkle over the sea salt.
  18. Place the focaccias on the center rack of the oven and bake until crisp and golden-brown, for approx. 25 minutes.
  19. Remove the focaccias from the pan onto a wire rack.
  20. Finally, brush the surface of the breads with olive oil while hot to give it a nice glossy finish.

Best served warm, straight out of the oven.

Flaxseed bread recipe with whole wheat


Packed with great tasting flax seeds, this flaxseed bread recipe is one of my current favourites. I love baking with rye and use both wholemeal rye flour as well as whole wheat and white wheat flour in the recipe. The result – a robust loaf of wholesome brown bread filled with crunchy seeds. Delicious with butter and jam for breakfasts or as a side to creamy vegetable soups.

Flaxseed bread
Flaxseed bread with a beautiful gladiolus flower from the allotment

Thanks to the way the seeds are soaked, the bread will stay extra-moist for days after baking. It also tastes delicious when toasted as the heat will bring out the nutty flavour of the seeds. Give it a go – you’ll love it!

The mighty flaxseed…

There are two basic varieties of flax seeds: brown and yellow/golden. Nutritionally, they are very similar; both types are a great source of dietary fibre, antioxidants and a type of omega-3 fat.

It’s important to soak the seeds before baking (see another example of this technique in my Kamut flour bread recipe). If flax seeds are not soaked, they absorb moisture from the bread and dry out the crumb quickly.

Flaxseed sourdough bread
A slice of flaxseed sourdough bread with brown flax seeds

Flaxseed bread recipe

My recipe was inspired by the Flaxseed Bread in Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques and Recipes‘ and uses both sourdough as well as a small amount of dried yeast.

Flaxseed loaf
Flaxseed loaf baked in a La Cloche baking dome

Ingredients – for 1 flax bread loaf

  • 30g sourdough starter
  • 175g dark wholemeal rye flour
  • 100g whole wheat flour
  • 175g strong white flour
  • 90g flax seeds
  • 430g water
  • 8g salt
  • 5g dried yeast

How to make flaxseed bread

Day 1

  1. Prepare the sourdough by combining 30g sourdough starter, 50g dark rye flour, 50g wholewheat flour and 100g water in a medium bowl. Mix well then cover with a lid. Leave to rest at room temperature for 16 – 24 hours.
  2.  For the flaxseed soaker, combine 90g flax seeds with 200g cold water in a small bowl. Cover and set aside until needed.

Day 2

  1. Combine all ingredients: 200g of the sourdough (rest goes back into the fridge for your next bake), 125g dark rye flour, 50g whole wheat flour, 175g strong white flour, 130g water, the flaxseed soaker, salt and dried yeast in a large bowl.
  2. Knead for 10 minutes. Have some extra water ready as you might need to wet your hands and the worktop a few times depending on the dough’s consistency. You should end up with a soft, slightly sticky dough.
  3. Shape the dough into a ball, place it into a bowl and keep it covered for 1 or 2 hours – it should have quite visibly risen by then.
  4. Give the dough a quick 10 second knead, lightly flour the dough surface all over and place it into a lightly floured proving basket.
  5. Cover with a polythene bag and keep in a warm place for another hour or more until it has expanded significantly and is fully proved.
  6. Preheat the oven to 240°C – if using a La Cloche baking dome, preheat at the same time from cold.
  7. Turn the loaf out onto a baking tray lined with baking paper or the La Cloche baking dome bottom.
  8. Bake for an initial 15 minutes, then lower the temperature to 220°C and bake for another 30 to 35 minutes.
  9. Cool on a wire rack.
  10. A tip by Hamelman: “For the best eating quality, cover the cooled loaf with baker’s linen and let stand at room temperature for at least several hours or up to 24 hours before slicing.”

Light Rye Bread Recipe for NY-Style Salt Beef Sandwiches


Just a quick post to share the recipe for light rye bread (also referred to as Jewish-style rye bread) I baked at the weekend. This light but fragrant rye bread was perfect for the delicious salt beef sandwiches we served at my friend Mariel’s baby shower.

Light rye bread
Light Jewish-style rye bread with caraway seeds

Light rye bread is made with white high-gluten wheat flour and rye flour. There are a lot of different recipes out there using anything between 15% and 50% rye flour, but I found that 25% gives enough rye flavour and colour to the bread without making it too heavy. Whole caraway seeds worked into the dough give this Jewish-style rye bread its unique flavour.

Ingredients –

  • 20g rye sourdough starter
  • 750g strong white bread flour
  • 125g light rye flour
  • 125g dark rye flour
  • 700g lukewarm water
  • 17g caraway seeds, lightly cracked with pestle and mortar
  • 20g salt
  • 5g dry yeast

How to make light Jewish-style rye bread (2 loaves) –

Recipe adapted from Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques and Recipes

14-16 hours before baking

  1. Combine the sourdough starter with the dark rye flour and 100g of water in a small covered bowl.
  2. Leave to ripen for 14 – 16 hours.

On the day of baking

  1. Combine the sourdough with the remaining ingredients (the wheat and light rye flours, 600g water, seeds, salt, yeast).
  2. Knead for at least 10 minutes until you have a soft, elastic dough.
  3. Shape the dough into a ball, cover with flour and place in a clean, lightly floured bowl.
  4. Cover the bowl and keep the dough at room temperature for approx. 2 hours.
  5. Divide the dough into two equal parts (I use a dough scraper for this).
  6. Shape the two parts into rounds or oblongs and place them on a baking tray lined with parchment paper.
  7. Cover with a tea towel and prove for another 1.5 hours.
  8. Preheat the oven to 240°C.
  9. Just before baking score the bread by making a single lengthwise incision or a few diagonal cuts.
  10. Bake at 240°C for 15 minutes then lower the temperature to 225°C and bake for another 20 –25 minutes.
Light rye bread halves
Delicious with salt beef, melted Emmental or Leerdammer cheese, sauerkraut, coleslaw, gherkins and Russian dressing

“Innviertler Backofenbrot” baked in a Wood-Fired Brick Oven


A fantastic recipe brought to you by Annemarie and her son Martin Buchmayr from Franking in the Austrian Innviertel!

These delicious rye loaves are baked in a homemade brick oven. Here are some impressions from a typical baking day in Franking-

Innviertler Backofenbrot vor dem Backen
Loaves getting ready for baking
Backofen im Innviertel
Built by Martin with bricks (bottom part), concrete (middle layer), firebricks (for the dome), plaster and a tongue and groove baking surface made of polished firebrick. The dome has been externally insulated to ensure it keeps a constant temperature.
Innviertler Backofenbrot im Backofen
Beechwood is used to fire the oven. On a normal baking day, the oven is fired up around 11am and the fire is kept going until about 2pm. The ember is then spread evenly and any openings are closed. 45 minutes later the process of clearing out and wiping out starts until the required temperature is reached.
Innviertler Backofenbrot fertig gebacken
Annemarie and Martin bake every second Saturday and usually produce around 15 to 20 1-kg-loaves.

Ingredients –

  • 250g light rye flour (R960)
  • 300g wheat flour (strong bread flour)
  • Approx. 250g water (lukewarm)
  • 250g preferment (see instructions below)
  • 20g fresh yeast or 6g dry yeast
  • 11g Brotgewürz (2.5 g coriander,  3g anise seeds, 3.5g caraway seeds, 2g fennel seeds) – use ground spices or whole seeds, whatever you prefer

How to bake “Innviertler Backofenbrot” –

  • Combine all the ingredients and knead to form a smooth and elastic dough
  • Cover with a moist kitchen towel and leave to rest until it has grown by about half
  • Punch down the dough and form two loaves
  • Leave to rest for another 30 minutes
  • Bake for 10 minutes at 200°C and for 40 – 50 minutes at approx. 150°C

Preferment (uses separate ingredients, not included in the above list) –

  • Start 4 days before baking
  • Combine 100g rye flour with 150g water, add 20g fresh yeast (or 6g dry yeast) and 1 tsp of sugar to form a pulpy mixture.
  • Feed the mixture with a little flour and water (approx. 50g each) on days 2 and 3.
  • Don’t feed the preferment on the day before baking, just stir it and leave it to rest.
  • Store any leftover preferment in the fridge (or freeze it), it can be used again for the next bake.

Thanks for your recipe!

Potato Bread Recipe with Sourdough (Kartoffelbrot)


Happy St. Patrick’s Day!

We are celebrating here. With potato bread and champagne, great combination, try it!

Potato bread makes use of potatoes to replace some of the wheat flour. The addition of potatoes keeps the bread moist and prevents it from crumbling.

Usually, potato bread recipes use either raw or cooked potatoes. In this recipe, I’ve combined both methods and also included rye flour (my favourite).

Potato bread just out of the oven
Potato bread just out of the oven


  • 15g wheat sourdough starter from the fridge
  • 150g white bread flour
  • 150g water

Mix ingredients in a bowl, cover with cling film and keep at room temperature overnight  – approximately 16 hours.

Wheat Sourdough
Wheat Sourdough


  • 100g white bread flour
  • 1oog water
  • 1/2 tsp dry yeast (or 1g fresh yeast)

Mix ingredients in a bowl, cover with cling film and keep at room temperature for 2 hours, then transfer to the fridge for 14 hours.

Wheat Sponge
Wheat Sponge

Final dough

  • 300g wheat sourdough
  • Sponge as above
  • 170g white bread flour
  • 50g spelt flour (or use 220g white bread flour if you don’t have spelt at home)
  • 200g strong rye flour
  • 200g water, lukewarm (cooled down potato cooking water can be used)
  • 70g potato (scrubbed, unpeeled, grated)
  • 70g potato (peeled, boiled, mashed)
  • 1 1/2 tsp salt
Mashed and Grated Potatoes
Mashed and Grated Potatoes

How to make pototo bread

  1. Combine all ingredients in a large bowl, mix together and knead for 12 minutes. It’ll be a little sticky, but the gluten strands make it easy enough to handle.
  2. Cover the dough with the bowl and leave to rest for 30 minutes.
  3. Fold the dough like an envelope – take each corner, fold it to the middle and shape the dough into a ball. Cover the dough again.
  4. Leave to rest for 30 minutes, then flatten and fold again.
  5. Leave to rest for another 30 minutes.
  6. Flatten and fold again, shape into a boule, then place (seam-side up) in a well floured proofing basket.
  7. Cover the proving basket with a polythene bag.
  8. Leave to rest for several hours, depending on the temperature in your kitchen. Alternatively, proof in the fridge overnight.
  9. Preheat the oven to 220°C.
  10. Line a baking tray with baking paper.
  11. Carefully turn out the dough onto the baking tray and place in the oven.
  12. Bake for 15 minutes then turn down the temperature to 180°C and bake for a further 40 minutes.
  13. Cool on a wire rack.
Potato bread - Just before baking
Potato bread – Just before baking

Great with Kerrygold butter and honey but potato bread goes well with most toppings.

Also great with this amazing Omelette Arnold Bennett!

Potato bread - Lovely with just butter and honey
Potato bread – Lovely with butter and honey