De Gustibus - Breads from the Continent

DE GUSTIBUS Artisan breads still made the traditional way.

Six Day Sour	The ferment is started from a tiny bit on the first day and refreshed for days and then on day six handed up and baked to a succulent but mild bread with excellent keeping qualities. Wheat, rye, wholemeal, sea salt, purified water and malt make this delicious special and yeastless bread.
DE GUSTIBUS Loaf	This is our own trade-mark bread made with c. 30% wholemeal Rye. A wholesome country loaf with very good keeping qualities.
DE GUSTIBUS Sour	Like the Six Day Sour this long keeping loaf is made after the same process but contains 40% Rye Flour.
Light Westphalian Rye	A lighter version of the Bavarian Bread approx 40/60 Rye/Wheat sourdough.
Roasted Onion & Rye	Hearty rye bread enhanced with roasted onions for supper and picnics.
Dark Bavarian Rye	The name almost says it all, but cannot describe the taste of this dense, flavoursome rye sour. Filling and satisfying. 100% Rye.
Sunflower Rye	Same as above but with the addition of sunflower seeds. 100% Rye.
Malted Multiseed Bread	White sourdough bread varied with selected seeds like caraway, poppy, sesame, linseed, millet, sunflower, mustard, alfalfa - an interesting choice.
Campagne	Like the Parisienne, only less malted again with an open texture, thick crust and dark bakes.
Parisienne	A French type loaf, malted with an open texture, thick crust and dark baked.
Pain de Campagne	Is the French version of our country loaf with a heavy, thick and dark crust and an open light texture and has an excellent natural shelf life.
Linseed Loaf	Malted, cracked grains are the base for the healthy, nutritional and tasty linseeds. Attractive and morish.
Boule	A French country bread made with lard for an earthy, rustic flavour.
Onion Crunch	Roasted onions combined with lightly malted cracked grain in a light textured crumb. Ideal for supper or as a sandwich loaf.
Walnut Bread	A rustic loaf made with wheat, rye and wholewheat, walnuts, good with cheese but anything else goes with it as well.
Alpine Muesli Bread	High fibre does not need to be boring or dry or tasteless because our sourdough is nothing like it. Oats, beet fibre, nuts (brazil, walnut, cashew, peanut), sultanas, wheat, rye and barley flakes, honey to name but a few ingredients. Delicious for breakfast.
Herb and Onion Bread	Sourdough based with about 30% Rye and a fine tuned mixture of herbs and finished with tasty roasted onions.
Fougasse	A French ladder-shaped bread with the addition of fresh sage. As beautiful as it is tasty.
Cholla	The classic Jewish plaid, with or without seeds.
Potato and Yoghurt Bread	A hint of cumin supports the excellent taste and texture of this popular loaf.
Paysan	A long lasting peasant bread with a mixture of different grains.
Polenta Bread	Polenta flour provides this moist, flavourful bread with specks of yellow grains.
Portuguese Corn Bread	We think there are as many recipes as there are households in the USA but we added our version. Wheat with 20% maize.
Rye Sesame Loaf	A dark rye but light in texture (c. 40% Rye) with plenty of sesame seed mixed in the dough.
Scandinavian Rye	Dark and moist with hint of sweetness with c. 40% Rye.
Swiss Cantonese Bread	We have the flour milled to the exact specification to create this dense, chewy, creamy country loaf with higher fibre contents and a well rounded taste.
French Farmer Bread	Imported French flour with ground Fava bean added gives this sourdough bread a taste variation you have not tasted in white bread. Very subtle but still distinctive, an excellent all-rounder. Wheat, maize, rye.
Kaiser Bread	Has a c. 50% Spelt flour content which is easier to digest than a wholewheat.
German Sunday Stuten	Sultanas, peel, egg in a rich special white bread loved to be eaten in Germany on Sundays.
Hazelnut Rye	A medium rustic sour with wheat, light rye, hazelnuts. Delicious with cheese.
Altenburger Rye	A rye sourdough (55%) with a brown flour and only water and sea salt added. Continental delight.
Ficelle	Bigger than a breadstick but thinner than a baguette. A must if you love snails or making canapes (min 15).
Courgette and Cheese	Wild Sicilian Oregano rounds off the flavour of this delicious loaf.
Coriander and Ginger Focaccia	A far-eastern fusion of this traditional Italian loaf. Try it.
Ginger, Orange and Sultanas	Perfectly balanced, the sweetness of the sultanas, a hint of bitterness from the orange peel and the perfumed finish of ginger.
Cranberry Brioche with Brie	A rich brioche dough lightly brushed with honey and finished with ripe, succulent brie - tastes like heaven.
Irish Wheaten Loaf	There are as many recipes as there are Irish! Here is one from a German. Cracked grains with wholemeal flour form the base of this moist, dense loaf. Yeastless.
Campaillou	A French country loaf, thick crusted with larger holes.
Saffron Bread	Priced higher than gold, saffron has its reputation and creates a lovely sourdough bread with sultanas and sherry.
Raisin Walnut & Stout Bread	We are not allowed to name this stout but pure genius came up with a recipe.
Mead Bread	Replace the stout by mead and add our special spices and you have the real thing.
Spinach Bread	Leaf spinach, spices and sourdough you only need to add your toppings.
Champagne Bread	no need for a description...
Christmas Bread	Shaped like a snowed Christmas tree, laced with fruit, made with butter, eggs, honey - very popular.
Banana & Raisin Loaf	Do we need to say more except that we add some cinnamon and you have to bring the butter to savour this rich breakfast/tea loaf.
Date, Honey & Mixed Fruit	Light, delicious semisweet (but excellent with cheese) and a special treat for the weekend. Malted Grains in a wheat sourdough.