New release:
Baking your own bread is easier than expected [10.12.25]
Wheat expert Prof. Dr. Friedrich Longin has recently published his popular baking books in English − in one volume and for free download.
Now also available in English: Together with two other experts Prof. Dr. Friedrich Longin, a distinguished wheat expert from the University of Hohenheim, has recently published “Home-made – Mastering the Art of German Bread Baking”, a book that makes baking healthy bread accessible to everyone. The book is written in English and focuses first and foremost on all those who are living outside of Germany and are missing the variety of German bread. However, with its 35 simple recipes and a lot of useful information about wheat, this book is an interesting read for locals as well. It addresses the fear of bread, wheat and cereal and delivers up-to-date insights into agriculture, plant breeding and grain science. Click here for a free download: weizen.uni-hohenheim.de/en/homemadebread
You want to bake bread and bread rolls that are almost as good as those made by professional German bakers, preferably with only a few ingredients and simple recipes? The new book from Professor Longin and two other experts shows to you how this can be done. It is aimed at all those who are living abroad and are missing the variety of German bread, or who simply wish to learn the art of baking their own bread.
With 35 recipes, precious tips and tricks, the reader learns how to bake bread and rolls at home with only a few ingredients. All recipes are smaller or larger variations of one basic recipe, which is based on just four ingredients: flour, water, yeast and salt. Also, the reader learns how easy baking with yeast or making sourdough can actually be, and how simple it is to create bread with plenty of nutrients.
And yet, the book is much more than a collection of recipes: The team of professionals – a grain scientist, the medical director of a pediatric gastroenterology Dr. Axel Enninger, and the linguist Charlotte Grill – sheds light on the science behind wheat and clears up common myths and misinformation, as the agricultural and food industry has fallen into disrepute on the internet and on social media. Wheat is often claimed to make people sick, with plant breeding supposedly contributing to this.
The authors demonstrate that the true facts tell another story: There are only very few people who actually need to avoid wheat due to medical reasons. For the majority of people, delicious wheat as well as wheat-based products are an important and healthy part of a balanced diet.
Furthermore, the book highlights the importance of wholegrain products and shows how they can be integrated into everyday life in a relaxed and undogmatic way. Also, practical guidance is offered for baking with yeast and sourdough. Moreover, it is demonstrated how to create light bread with plenty of nutrients, from classic recipes to fiber-max versions.
Last but not least: The authors of this book not only aim to dispel fear of bread, wheat and cereal, they additionally want to deliver up-to-date insights into agriculture, plant breeding and grain science. This way, the reader receives valuable baking tips and gains a thorough understanding of the grain products that one consumes on a daily basis.
Baking books in German:
Gesund & Lecker — Brot. Selber. Backen. Keine Angst vor Weizen, Brot & Vollkorn:
https://weizen.uni-hohenheim.de/vollkornbackbuch
Mein Brot. Einfach. Gut.: https://weizen.uni-hohenheim.de/backbuch
Video with Professor Dr. Friedrich Longin in German:
https://www.youtube.com/shorts/ghShZVJkVDg
Text: Stuhlemmer
Contact for press:
Prof. Dr. Friedrich Longin, State Plant Breeding Institute of the University of Hohenheim, Germany,
+49 (0)711 459 23846, friedrich.longin@uni-hohenheim.de
