Ava Celik's Gluten-Free Vollkornbrot (Whole-Grain German Bread) is gently sweetened with molasses and gets a boost of flavor from a mix of toasted sunflower, flax, pumpkin, and sesame seeds.

Nathan Myhrvold is the creator of the Modernist Baker and the lead author on a cookbook series of the same name. He tells us ...

Germans have more bakeries and eat more varieties of bread than most other countries in the world. Why do they think they have the best bread in the world?

Vollkornbrot translates literally as ‘full grain bread’ or ‘brown bread’, a relatively boring description which defies both its deliciousness and its importance to the German palate.

For instance, the first grain on the ingredient list of Dimpflmeier Bakery's Vollkornbrot Whole Grain Rye Bread is coarse rye meal followed by unbleached wheat flour, rye grain and rye flakes.

Reinhart had the class make four doughs: the spent grain, a country miche, a whole wheat mash bread and a Vollkornbrot, a type of Old World rye bread. Other than the spent grain bread, the ...

Hors d’oeuvres will include lamb sausages with harissa on butter-egg buns, rutabaga blini with caviar and gin-soaked salmon with caraway onions on vollkornbrot bread.

While the move to bigger premises will enable them to ramp up their production of baguettes, sourdoughs and other North Street Store and Little Loaf bread staples – they expect production to triple ...