100% rye-flour pan loaf (Vollkornbrot)
100% rye-flour pan loaf Vollkornbrot-style on sourdough opara, without wheat flour, scald, or malt.
Public bread course and recipe library
Bread: Theory, Recipes, and Practice
Home bread recipes with precise formulas, versions, and baking conclusions. You can take a finished recipe and see how it changed from bake to bake.
Where to start
Lean wheat baseline (direct dough)
Lean wheat bread made from flour, water, salt, and fresh yeast — a clean baseline loaf without tangzhong, milk, butter, sugar, or sourdough.
A starting public recipe: formula, steps, and clear conclusions you can repeat at home.
- v1.16
- Updated May 25, 2026
- 7 h 35 min
- Until bake ends
- 7 h 10 min
- Until bake starts
- 1 hearth loaf (~580–620 g)
- Yield
What to read
All recipes
Published recipes
Rye with scald and red malt
A rye-wheat 80/20 bread with a scald and red fermented malt on a sourdough opara, no spices apart from optional coriander.
Softness baseline
A baseline soft white pan loaf with 5% sugar and 5% oil: a control bake that gives a scale for comparing tangzhong, potato, soaker, and yudane.
Method
Why it is useful
Finished recipe, no guessing
Ingredients, timing, and yield are recorded so the bread can be repeated.
The research is visible
Recipes keep versions: what changed, which problem was addressed, and what conclusion followed.
Subscribe and AI index
Publications are available through RSS, and key pages are described for AI agents.
Research layer
Deeper: diary and data
For readers interested in the research layer, there is a working diary and a machine-readable index. It will hold raw observations, baking problems, fixes, and links to versions.
The journal will grow as bakes are published.