I recently returned from a trip to Germany. The breads displayed in the
bakeries were amazing, especialy the rye breads, some of them containing
whole rye cernels. The astounding thing was that they were all very moist and
had a beautiful crust. I bought some German bread baking books and they
mention "Dinkel" flower. Does anybody know what that is? The breads were all
baked in pans. Do they get this fantastic quality due to their ovens or what?
Does anybody have an idea what they do to make such good bread???