Grillbread 2.0 for BBD #59

I feel quite honored that I was one of the reason Ninive began to blog. And now she is even the host of BBD #59 and invites us to bake bread for company. Thank you Ninive.
She asks in her announcement:

Do you know as well the feeling about a special dish being only perfect with just the right kind of bread?

For me it's not a specific bread, but I wouldn't want miss a slice of grilled bread when barbecuing. I love it with a topping – Bruschetta or why not just with a spread of homemade herb butter.

So I made a "Grillbread".

Grillbread 2.0 for BBD #59

I baked this bread before in 2009. The special thing about it, is its shape. This time I did not get it right. I suppose I used to much water in the dough. It was quite soft and did not hold its shape during rising.

Grillbread 2.0 for BBD #59

At least this time it tastes much better and has a nicer crumb. ;-)

Grillbread 2.0

Grillbread 2.0

makes: 1 loaf

The butter in the dough makes this a perfect bread for grilling.


  • 350 g flour
  • 100 g whole wheat flour
  • 50 g spelt flour
  • 10 g fresh yeast
  • 310 g water
  • 35 g butter, softened
  • 10 g salt


  1. Mix yeast, flours and water and knead for 4 minutes.
  2. Add salt and softened butter knead another 5 minutes.
  3. Cover an let rise for 75 minutes, after 35 minutes make 1 strech and fold.
  4. Roll a rope of about 120 cm and form as shown below in the slideshow
  5. Cover and let rise for about 75 minutes.
  6. Preheat oven to 240 C.
  7. Reduce heat to 230 and bake loaf for 20 minutes, open oven door quickly to release steam, reduce heat to 200 C and bake another 20-25 minutes.
  8. Remove loaf from oven and let cool on a wire rack.

Rezept druckenInspiration: Grillbrot

Unfortunately it was too windy to have a BBQ the past few days . So I just have a photo of the baked loaf and none of the grilled slice, sorry. But I can offer a slideshow that shows how to shape the loaf.

Grillbread 2.0 for BBD #59Grillbread 2.0 for BBD #59Grillbread 2.0 for BBD #59
Bread Baking Day # 59 - Bread for company (last day of submission June 1st)

In addition the loaf goes to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More recipes and entries in English.

7 Gedanken zu „Grillbread 2.0 for BBD #59

  1. Die Form ist klasse! Leider hab ich gar keinen Grill- aber Bruschetta kann man ja auch mit dem Backofengrill machen. ich würde wohl Ruchmehl verwenden, das könnte deiner Mischung nahekommen, oder?


  2. Du kannst auch Ruchmehl nehmen, evtl. musst du dann die Wassermenge etwas anpassen. Aber du hast ja genug Erfahrung damit. Ich dachte immer Ruchmehl gibt es nur in der Schweiz. Gibt es das in ganz Deutschland zu kaufen oder nur im Süden?

  3. Wir haben eine sehr gute Mühle vor Ort die Ruchmehl sogar aus verschiedenem Getreide anbietet- Gelbweizen, Weizen und Dinkel- also da bin ich durchaus priviliegiert.

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