No talking makes it a pleasure to watch. Also, all your colors match. I love how the fiddle and banjo in the background set the pace and make for a pleasant watching experience. Watching from the East coast of the United States. Thanks for making this video. Sehr lecker!
Watching from Pennsylvania, USA. I bake bread in a very similar way, but never brushed surface with water prior to baking. Also, I always rub butter on surface of baked bread as soon as I remove it from oven. This gives a softer crust. ❤
Klappt auch mit frischer Hefe und mit einer Knetmaschine und 1,5 kg Mehl. 😊 Als Alternative geht's auch wunderbar mit Röstzwiebel. Schmecken tut es so oder so.
Love this video. Made my bread along side it, following all the recommended ingredients. Only difference is I brushed melted butter on my dough after I rolled out all of the bubbles, and before I hand rolled it into a loaf. Hoping to have that buttery taste all throughout.
Adelshofen BW Germany Danke schön für das Rezept für ein schnelles Brot ich habe 300 g Mehl mehr gebraucht und trotzdem war der Teig flüssig aber ich kann gut damit umgehen vielen lieben Dank bleiben sie gesund❤
Great easy recipe. I have a question ❓ Wouldn't it be better to grind the flax seeds? This is because our bodies don't receive the benefits of these wonderful healthy seeds if eaten whole, maybe still add a few whole because they are so beautiful in the final baked bread! I hope to get an answer 😘 USA Illinois
Guess it depends on why you're adding the flax seed. With the small amount added to this recipe, I suspect it's all about texture and mouth feel, not about optimally healthy bread. It is WHITE bread after all.
Looks good but if you proof it longer in the bread pan, it won’t split on the side like that. Or alternatively, slash the top of the loaf after the final proof. Now that’s a bakers secret!
I really like this recipe! Love flax seeds as well! I'm sure I can make Sourdough with it as well. Do you happen to know if I should change anything in the recipe if I go the Sourdough route?
@@helenmygdal2368that's not a secret either, but people often go over the extra step and deem it not necessary for the breadstructure. Or not letting other doughs relax after they come together and letting them rise just once or not at all. Some things can't be rushed, the results speak for themselves. What I often hear is: "Oh, my mother/grandmother did this too, didn't thought it was important!"
@@alexpond648while you may not find it necessary, it is needed if you want the interior swirl pattern (which is also terrific for cinnamon raisin bread)
I am from Northwest Ohio in the USA. Your presentation and bread are beautiful. Have you ever tested this recipe with sourdough starter, instead of yeast?
Bonjour, j'ai déjà fait votre recette 4 fois et les deux pains sont parfait.pour les 200gr de farine j'utilise la farine de seigle et c'est très bon. Merci pour cette recette ❤
❤that’s exactly what I do when I “roll out” my bread dough❣️ it gets so many of the air bubbles 🫧 out for a nicer loaf of bread🥳. I will definitely try this. Thank you ❣️
Hello ! I am writing to you from Sarasota, Florida. I enjoy watching all your recipes but haven't yet tried them, they look so delicious ! Thank you very much for sharing !
Simple and healthy ingredients. This went well with dinner, tonight. Light and airy crumb. Sweet flavor. Pahrump, Nevada, USA. Same here. I like the music instead of talking. Very nice video.
