Recipe #  1 Healthiest whole-grain bread
Recipe #  2 "Bacon cake out of the Odenwald (Germany)"
Recipe #  3 Hearty bacon buns
Recipe #  4 Onionbread
Recipe #  5 Bacon in bread
Recipe #  6 Pumpkin-Seed-Bread
Recipe #  7 Spice-Bread
Recipe #  8 Spelt-Wohle grain-Bread
Recipe #  9 Olive-Bread
Recipe #10 Herb-Bread

Ingredients:
700 g fine milled grain (wheat, rye, spelt) respectively whole-grain flour
50 g whole-grain oat flakes
30 g soy bruised grain
30 g sesame
30 g flax seed
30 g sunflower kernels
30 g pumpkin kernels
2 bags (75g) Seitenbacher Natural-Sourdough*
20 g Dry Yeast* (2 x 10 g for the whole amount of flour) or 1 cube of fresh yeast
1 teaspoon of honey or sugar
1 - 2 teaspoons of salt
600 - 650 ml lukewarm water

Attention:
If you only use rye, take 4 x 75 g Natural Sourdough!

How you make it:
Dissolve the flour with the honey/sugar in water and wait until it makes bubbles. Mingle the flour and the salt, and put it all together. Add whole-grain oat flakes, soy bruised grain, sesame, flax seed, sunflower seed and punpkin kernels and knead it until the dough is flexible. Distribute the flour in the bowl and put the dough in it. Cover up the bowl and let the dough go about 15 minutes (the place shouldn´t be too windy).
After these steps put the dough in greased baking dish(es) so that they are filled half. Shove it in the semi-cured stove until the dough has doubled its capacity.
Bake it on the lowest rail about 50 - 60 minutes at 220° C (428° F). Take the bread out of it. Coat the surface of the bread with water and let it cool down on a cake grid.

*These products can be bought from Seitenbacher

Ingredients:
250 g wheat flour
100 ml lukewarm water
2 bags (75g) Seitenbacher Natural-Sourdough*
20 g Dry Yeast* (2 x 10 g for the whole amount of flour)
200 g cream cheese
250 g belly of pork
1 big onion
1 leek bar
1 egg
salt and pepper

How you make it:
Let the yeast dissolve in the water until it makes bubbles. Mingle the flour with 1 teaspoon of salt and add the Natural-Sourdough. Put the yeast and the water together with it. Knead the dough until its flexible. Cover the dough up and let it rest about 15 minutes.
Now slice the belly of pork into stripes and the onion into rings and steam it in a pan until its glassy. Wash the leek bar and cut it also into rings. Grease the baking-sheet and mill your hands and the table top. Get the dough out of the bowl and knead it through again toughly. After it lay it down flat and rolled out onto the sheet. Pull it into the edges and press it until it´s steady. Heat up the stove to 220° C. Prick some holes with a fork into the dough. Scramble the egg and coat the dough with it.
Now distribute the cream cheese with a spoon on the dough and lay the pieces of belly of pork, the leek bar and the onion onto it.
Spice it how you like it.
Bake it about 20 minutes at 220° C (428° F).

*These products can be bought from Seitenbacher

Ingredients:
500 g Rye flour
260 ml lukewarm water
2 bags (75g) Seitenbacher Natural-Sourdough*
20 g Dry Yeast* (2 x 10 g for the whole amount of flour)
100 g cubes of bacon
1 pinch of sugar
1 teaspoon of salt

How you make it:
Dissolve the yeast in water with a bit of sugar and wait until it makes bubbles. Mingle the flour and the salt in a baking-bowl. When the yeast has dissolved put it together with the Natural-Sourdough of Seitenbacher and the cubes of bacon and knead a flexible dough. Cover it up and let it rest about 10 minutes. Form it to a consistent cord on a milled work disk. Split it into 8 pieces of about 100 g and shape them to round buns. Put them in a fitting baking dish or as a chaplet in a spring-form, so that they just slightly touch each other. Let it go about 20 minutes.
Now bake it on the middle rail of the semi-cured stove about 30 minutes at 220° C (428° F).

Advice: The buns can be coated with water or scrambled egg yolk and be covered rotational with grated cheese, poppy, sesame, caraway seed and other seeds.

*These products can be bought from Seitenbacher

Ingredients:
200 g Rye flour
400 g wheat flour (dark)
450 ml lukewarm water
2 bags (75g) Seitenbacher Natural-Sourdough*
20 g Dry Yeast* (2 x 10 g for the whole amount of flour)
3 teaspoons of salt
1 teaspoon of sugar
1 considerable onion (ca. 100-150 g)

How you make it:
Cut the onion und roast it gently in fat. Dissolve the yeast in water together with the sugar until it makes bubbles. Mix the flour and the salt thoroughly and give it to the yeast. Add the roasted onions and knead a malleable dough. Cover the bottom of a bowl with flour, put the dough inside, cover it up and let it rest about 15 minutes on a not drafty place. Then give the bread its shape with a form or by hand. Dont't put it into the oven until the volume has doubled.
Shove it on the lowest rail, poss. pour a cup of ater at the bottom of the oven and bake it ca. 50-60 minutes in a semi-cured oven at 220° C (428° F).

Advice: To get a nice shine on the surface boil up some starch with little water, let it cool off and coat the bread after it's baked.

*These products can be bought from Seitenbacher

Ingredients:
200 g Rye flour
400 g Wheat flour
350 ml lukewarm water
2 bags (75g) Seitenbacher Natural-Sourdough*
20 g Dry Yeast* (2 x 10 g for the whole amount of flour)
1 oblong baking-oblate (a bit larger than the bacon)
600-800 g Delicatess-Bacon or cured sparerib of pork

How to make it:
Mix the flours with some salt in a bowl. Dissolve the yeast in the given amount of water and mix it with the flour. Add the Natural-Sourdough and mix it again.
Knead the dough with a hand electric mixer until it is malleable. Then let it rest at a not drafty place for 15 minutes. Cover your working plate with flour, knead the dough again and form ist to a longish plate (more than double as large as the bacon). Cut the oblate appositely, put the bacon on it and wrap it into the dough. Press the interfaces together properly.
Put the bread on a baking tin with baking paperand cover it up with a kitchen-cloth. Let it rest 15 minutes again. Warm up the oven to 220° C. Carve the surface of the bread with a sharp knife and coat it with water. Put the baking tin on the lowest rail and bake the bread at 200° C (ca. 60 minutes). poss. you can coat the bread once more with water after is baked.

*These products can be bought from Seitenbacher

Ingredients:
380 g Rye flour (dark)
380 g Wheat flour (dark)
500 ml lukewarm water
20 g Seasalt
2 teaspoons honey or sugar, nutriment for the yeast
20 g Dry Yeast* (2 x 10 g for the whole amount of flour)
2 bags (75g) Seitenbacher Natural-Sourdough*
150 g Pumpkin seeds

How to make it:
Mix the flours with the salt in a bowl. Put the yeast together with the honey/sugar into a trough in the flour, add the lukewarm water und let the yeast rest for about 15 minutes. Knead the bag with the Natural-Sourdough, cut it open und add it to the dough. Now knead the dough (by hand or hand electric machine) until it unfastens from the rand of the bowl. Let the dough rest again for 15 minutes, then add the pumpkin seeds and knead them into the dough. Form two longish loafs of bread and lay them on a flour bestrewed backing tin. Let the breads rest again until the volume has doubled (ca. 20 minutes). Bake them for 15 minutes at 220°C in a semi-cured oven, turn back to 180°C and bake and further 45 minutes. Then take the breads out of the oven, coat them with water and shove them into the oven for another 5 minutes.
If you use a hot air oven put a cup of water to the breads to increase the humidity.

To the bread try a cream cheese: 200 g sour cream cheese, 200 g herbal cream cheese, 1 chopped onion, 200 g cheese cut into fine cubes, mix everything, let it rest and enjoy it to the pumpkin-seed-bread.

*These products can be bought from Seitenbacher.

Ingredients:
400 g Rye flour
350 g Wheat flour
20 g Seasalt
2 spoons honey or sugar
480 ml lukewarm water
20 g Dry Yeast* (2 x 10 g for the wohle amount of flour)
3 EL breadspice*
2 bags (75g) Seitenbacher Natural-Sourdough*

How to make it:
Mix the flours with the salt in a bowl. Add the yeast, the sugar and the water and let the yeast rest for about 15-20 minutes. Add the Natural-Sourdough and knead the dough until it unfastens from the bowl. Let the dough rest another 20 minutes. Now give the breadspice to the dough and give it its form. You can form round loafs of bread or you cann roll the dough to a 3 cm plate and prick out buns. Out them onto a flour covered baking tin and wait until the volume has doubled.
Warm up the oven to 220°C and bake the bread for 15 minutes, turn back to 180°C and bake it another 45 minutes.
To get a fine crust coat the bread with saltwater and shove the bread into the oven for a short time.

To the bread try a red radish cream: 150 g quark, 150 g Crème fraîche, 2 waistband of red radish-chopped, 2 spoons chopped chives, 2 spoons lemon juice, mix it together with 50 ml cream to a smooth cream and spice it piquand with salt and pepper

Ingredients:
600 g Spelt whole grain flour
100 g Wheat wohle grain flour
50 g Wheat flour type 550
20 g Seasalt
2 Spoons honey or sugar
450 ml lukewarm water
20 g Dry Yeast* (2 x 10 g for the whole amount of flour)
150 g Sunflowerkernels
2 bags (75g) Seitenbacher Natural-Sourdough*

How to make it:
Mix the flours with the salt in a bowl. Dissolve the yeast and the sugar in the water and let it rest for 15-20 minutes. Add the Sourdough and knead everything to a fix dough. Put the dough at a warm place and let it rest for 20 minutes. Knead the sunflowerkernels into the doughand bring it to its form. Lay the breads on a flour covered baking tin and wait until its volume has doubled.
To get a crispy crust coat the surface with water. Bake the breads in a semi-cured oven for 15 minutes at 220°C, then turn back to 180°C and bake them another 45 minutes.

To the bread try an Obatzter: 250 g squash a very mature camembert with a fork, add 50 g butter, 100 g fine chopped onion, 2 spoons paprika powder, spice with salt and pepper.
Advice: bestrew the Obatzter with caraway seed.

*These products can be bought from Seitenbacher

Ingredients:
350 g Wheat flour
350 g Rye flour
100 g Rye bruised grain
20 g Seasalt
2 TL Honey or sugar
100 g Olives, cored
120 g Mandeln
375 ml lukewarm water
1 EL dried basil
20 g Dry Yeast* (2 x 10 g für die gesamte Menge)
100 ml Olive-oil
2 bags (75g) Seitenbacher Natural-Sourdough*

How to make it:
Mix the flours in a bowl with the salt. Dissolve the yeast in the water together with the honey or sugar and let it rest for about 15-20 minutes. Knead the olives, the Nautral-SOurdough, the almonds, the olive-oil and the basil into the dough until you get an elastic dough. Let it rest another 15 minutes, knead it again and form two longish loafs. Lay them on a flour covered baking tin and let it rest for 10 minutes. Coat the surface with water and carve it with a knife. Bake it in a semi-cured oven at 220°C for about 15 minutes and then for 45 minutes at 180°C.

To the bread try tomato-mozzarella-pesto: skin 3 mature tomatoes, 100 g mozzarella, 2 spoons fresh basil, 1 spoon cress, 1 spoon chopped chives. Cut everything in small pieces and mix it, spice it with salt and pepper and drizzle it with oliveoil and balsamico vinegar. Then let it rest for a while. Cut onionrings to garnish.

*These products can be bought from Seitenbacher

Ingredients:
500 g Wheat flour (dark)
250 g Rye flour
20 g Seasalt
2 TL honey or sugar
450 ml lukewarm water
20 g Dry Yeast* (2 x 10 g for the whole amount of flour)
2 bags (75g) Seitenbacher Natural-Sourdough*
2 Spoons fine chopped chives
2 Spoons fine chopped parsley
2 Spoons cress
2 Spoons Oliveoil

How to make it:
Mix the flours in a bowl with the salt. Dissolve the yeast with the sugar in lukewarm water and let it rest for 15-20 minutes. Add the Natural-Sourdough and knead a malleable dough. Let the dough rest at a warm place for about 20 minutes. Knead the herbs and the oil into the dough and give it the shape of a bread. Or you can make three baguettes out of the dough. Put the breads on a flour covered baking tin and let them rest until their volume has clearly increased. If you like to have a crunchy crust, coat the surface with water and cut a cross 1 cm deep into the dough.
Bake the breads for 15 minutes in a semi-cured oven at 220°C, then for 45 minutes at 180°C. If you make baguettes make it only 30 minutes.

To the bread try gratinated tomatoes: Half the tomatoes and put them an a baking tin with baking paper. Spice them with fresh pepper, cut green olives and sheep feta in small pieces, mix it and give it onto the tomato-halfs. Bake the tomatoes in a semi-cured oven at 200°C for 10-15 minutes until the cheese is lightly bronzed.