Pumpkin bread

You will need: Fireclay bricksFireclay brick: approx. 160-180°COverheat: approx. 280-300°CPreheating: approx. 30 minutesWorking time: 25 minutesBaking: approx. 40 minutes Ingredients (for 2 loaves) For the stock: 25 g mustard seeds 70 g pumpkin seeds 60 ml water (100°C) For the yeast dough: 500 g Hokkaido pumpkin, diced 1 kg wheat flour type 550 1 teaspoon turmeric 1 cube yeast (room temperature) 10 g honey [...]

Chili con carne from the bread pot

For the bread pots: Ingredients (for 5 pieces) 600 g wheat flour 1050 300 g rye flour 997 ½ cube fresh yeast 570 ml water (approx. 38°C) 1 teaspoon honey 20 g salt 20 g dry sourdough 100 ml cold coffee For the starter dough, mix the flours in a large bowl and make a well in the bottom with a wooden spoon [...].

Rye-Urgrain Loaf

You will need: Fireclay brickFireclay brick: approx. 160-180°COverheat: approx. 300-350°CPreheating: approx. 30 minutesWorking time: 25 minutesBaking: approx. 50 minutes Ingredients (for 2 loaves) The evening before: For the stale bread breakfast: 150 ml boiling water 40 g stale bread, toasted and ground For the sourdough: 200 ml water (40°C) 40 g starter 200 g rye flour type 1150 On the baking day: For the main dough: [...]

Vinschgerl

You will need: Fireclay bricksFireclay brick: approx. 160-180°COverheat: approx. 280-300°CPreheating: approx. 30 minutesWorking time: 25 minutesBaking: approx. 20-25 minutes Ingredients (for 14 pieces) The evening before: For the sourdough: 300 g rye flour type 1150 300 ml lukewarm water 60 g starter (rye) On the baking day: For the main dough: 450 g rye flour type 997 250 g wheat flour type 550 500 ml [...]

Oatmeal and linseed rolls

You will need: Firebricks/spacer rackTop heat: approx. 250-300°CPreheat: approx. 30 minutesWorking time: 15 minutesBaking: approx. 20-25 minutes Ingredients (for 12 pieces) 650 ml cold water 4 g yeast (room temperature) 1 tsp liquid honey 20 g salt 1 tbsp red balsamic vinegar 100 g crushed linseed plus a little for sprinkling 250 g rolled oats plus a little for sprinkling 400 g wheat flour type [...].

Grillwurz No. 3 - The Seppi

You will need: Fireclay bricks/spacer rackTop heat: approx. 250-280°CPreheating: approx. 30 minutesWorking time: 45 minutesBaking: approx. 30-35 minutes Ingredients (for 4 loaves) The evening before: For the starter dough: 300 g wheat flour type 550 300 ml water (27°C) 3 g yeast (room temperature) On the baking day: For the main dough: 300 ml milk (room temperature) 5 g yeast (room temperature) Starter dough 700 g wheat flour type 550 [...]

Grillwurz No. 2 - The Hidi

You will need: Fireclay bricksFireclay brick: approx. 160-180°COverheat: approx. 300-350°CPreheating: approx. 30 minutesWorking time: 35 minutesBaking: approx. 30-35 minutes Ingredients (for 4 loaves) The evening before: For the starter dough: 300 g wheat flour type 550 300 ml water (27°C) 3 g yeast (room temperature) On the baking day: For the main dough: 150 g walnuts, roughly chopped 200 ml water (60°C) 5 g yeast [...]

Wheat roll

You will need:Firebricks / spacer gridTop heat: approx. 250-300°CPreheating: approx. 30 minutesWorking time: 20 minutesBaking: approx. 20 minutes Ingredients (for 9 pieces) 450 g type 550 wheat flour 50 g wholemeal wheat flour 320-350 ml water 12 g salt 20 g rapeseed oil 10 g honey 3 g yeast (room temperature) a little oil for the tray The evening before:Mix the flour and water in a [...]...

Sunflower wholemeal bread (bread without kneading)

You will need: Fireclay bricks / spacer gridTop heat: approx. 220-250°CPreheating: approx. 30 minutesWorking time: 20 minutesBaking: approx. 60 minutes Ingredients (for a 2.5 l loaf tin) The evening before: For the sourdough: 300 ml water (40°C) 30 g leavening material 300 g wholemeal rye flour For the scald: 500 ml water 200 g sunflower seeds (dry roasted to taste) On the baking day: For the main dough: [...]

Dinkellaib

You will need:FirebricksFirebricks: approx. 160-180°COverheat: approx. 300-350°CPreheating: approx. 30 minutesWorking time: 30 minutesBaking: approx. 50 minutes Ingredients (for 2 loaves) The evening before: For the starter dough: 180 ml water, cold 1 g yeast (room temperature) 300 g spelt flour type 630 For the scald: 250 ml water 250 g wholemeal spelt flour 5 g salt On the baking day: For the main dough: [...]...

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