Two popular baking books by wheat expert Prof. Dr. Friedrich Longin are now available in a single volume, compiled in English and offered as a free download. The book by Prof. Dr. Friedrich Longin from the University of Hohenheim makes authentic, healthy bread baking simple. It also addresses fears surrounding bread, wheat, and grains, and provides current insights into agriculture, plant breeding, and grain science.

The volume combines two books previously published in German and is primarily aimed at those living outside of Germany who want to delve into the diversity of German bread varieties. German bakers will also find interesting information about wheat, alongside 35 simple recipes for at-home baking. The book can be downloaded for free here: https://weizen.uni-hohenheim.de/en/homemadebread. All the recipes are variations of a single basic recipe based on flour, water, yeast, and salt, highlighting how easy baking with yeast or sourdough can be.

But the book offers more than recipes: In this volume, the team—cereal scientist Professor Dr. Friedrich Longin, medical director for pediatric gastroenterology Dr. Axel Enninger, and linguist Charlotte Grill—explains the science behind wheat and addresses common myths and misinformation.

Another focus of the book is the importance of whole grain products in nutrition, which can be integrated into everyday life in a relaxed and undogmatic way. It offers practical instructions for baking with yeast or sourdough and shows how easy it is to bake nutrient-rich bread – from classic recipes to fiber-rich XXL versions.

The book not only aims to dispel fears surrounding bread, wheat, and grains, but also provides current insights into agriculture, plant breeding, and grain science.

Photo: Pexel