The Michael Collection
Crispy Peasant Crust (Bauernkruste)
A rustic German peasant loaf with a dark, crisp crust and soft crumb. Made with a blend of wheat and rye flours, baked in a covered pot from a cold oven start.
The Michael Collection
Brötchen (German Sunflower Seed Rolls)
Crispy German breakfast rolls with a soft interior, coated in sunflower seeds. An overnight cold-proof dough with semolina and rye gives deep flavour and an open crumb.
The Michael Collection
Brotgewürz (Bread Spice)
The classic German four-seed spice blend that gives rye breads and hearty rolls their distinctive savory depth — better made fresh than bought pre-mixed.
My Recipes
Rye Bread
A hearty single loaf of rye bread with caraway seeds, molasses, and a golden crust, simple enough to knead by hand.
My Recipes
Sandwich Bread
A slow-fermented rye or spelt sandwich loaf with a soft, classic texture achieved through three rises and about 8 hours of hands-off time.
My Recipes
Rye Chocolate Chip Cookies
Toasted rye flour and browned butter give these grown-up chocolate chip cookies a deep, nutty richness, rounded out with molasses and dried tart cherries.