National bread e-course by

Estonian rye bread with seeds. Made by Kertu Pehlak. This photo is for example.

siretlillemae — 2021-02-13 15:29:50 UTC

jkirilova1992 — 2021-02-24 14:26:08 UTC

Latvian soft water pretzel made by Justīne Bekere

2021-02-25 07:49:41 UTC

Estonian rye bread with seeds.
Warm bread with butter tastes perfect.

Madli-Minna Junker

Freshly baked Estonian rye bread with seeds

2021-02-25 15:31:14 UTC

Those two fellows just got out of the oven and coated with butter. Waiting to be eaten in 2 hours :)

Ingrid Ulst

2021-02-25 18:35:50 UTC

Latvian soft water pretzel

Inga Jefrēmova

2021-02-26 06:36:02 UTC

Estonian rye bread with seeds

Helje Lõbu

Latvian soft water pretzel

2021-02-26 07:32:59 UTC

Inta Rēvalde

2021-02-26 10:11:26 UTC

2021-02-26 10:17:33 UTC

nataly241 — 2021-02-26 10:31:17 UTC

Freshly baked Estonian rye bread with sunflower, linen and pumpkin seeds. With home made leaven.
Natalia Rogovtsova

2021-02-26 10:34:13 UTC

Lithuaenian bred , Mae Lang

2021-02-26 12:51:23 UTC

Läti Pretzel

2021-02-26 14:21:32 UTC

Estonian rye bread with seeds

2021-02-26 14:36:27 UTC

Inga Jefrēmova

Estonian rye bread with seeds

2021-02-26 15:15:12 UTC

Raina Mattisen

Estonian bread

vallimaetea — 2021-02-26 17:09:48 UTC

I think my dough came too thick, so it took longer to rise.
The taste was good.
Made by Tea Vallimäe

Latvian soft water pretzels

vallimaetea — 2021-02-26 17:24:42 UTC

*I will not use the paper towel in the future- pretzel got stuck there.
* I over fermented a bit and shaped products had too little time to rest- they remain rough.
Made by Tea Vallimäe

Lithuanian triticale bread with sunflower seeds

2021-02-27 05:45:28 UTC

Lilija Suburg

Italian style durum wheat bread

2021-02-27 05:47:00 UTC

Lilija Suburg

Italian style durum wheat bread

rdaglg02s24l845x — 2021-02-27 10:01:10 UTC

*My dough was too soft - I need to change the 5 grain flour mixture.
*Bread rised nicely but there was too little flour in the basket on the linen and bread got a little stuck.
* I had to reduce the baking time.
The taste is pleasantly Italian.
Made by Tea Vallimäe

Lithuanian triticale bread with sunflower seeds

rdaglg02s24l845x — 2021-02-27 10:01:41 UTC

Airi Soopalu-Lepp

Latvian soft water pretzels

rdaglg02s24l845x — 2021-02-27 10:02:28 UTC

Heli Tõugu-Hiiemäe
My pretzels did not sink in the boiling water, they floated, I let them rise too long before boiling I guess.
Final product is very soft and tasty.

Italian Tortano

2021-02-27 10:36:55 UTC

Tortano, a Neapolitan Bread, stuffed with hard boiled eggs, cheese and salami

Estonian rye bread with seeds. Made by Sandra Kazlauskaitė

2021-02-27 10:44:59 UTC

Estonian Rye bread with seeds. Yes, i did it! (Inga Hartika, Mērsrags, Latvia)

infocentrs — 2021-02-27 11:02:36 UTC

Recipe is awsome. I have photos step by step. But with seeds I also
along with different types of seeds, put in Estonian bread also dried onions. Taste - unbeatable.

2021-02-27 12:11:05 UTC

Estonia beard
Mae Lang

Estonian rye bread with seeds

2021-02-27 12:29:07 UTC

Inta Rēvalde

Latvian soft water pretzels

2021-02-27 13:31:03 UTC

Helje Lõbu

Latvian soft water pretzel

2021-02-27 15:17:08 UTC

Airi Soopalu-Lepp

Latvian pretzel

2021-02-27 17:35:16 UTC

I didnt use cumin seeds ('cause my husbend doesnt like cumin seeds) . Pretzel taste is quit okey, put I should try again.
Madli-Minna Junker

2021-02-27 17:48:07 UTC

Estonian bread

2021-02-27 19:49:22 UTC

Latvian soft water pretzel :)

jkirilova1992 — 2021-02-27 20:21:23 UTC

Lithuanian triticale bread with sunflower seeds made by Justīne Bekere.

jkirilova1992 — 2021-02-28 09:15:55 UTC

Italian style durum wheat bread made by Justīne Bekere.

Estonian Bread

maarja_lebedev — 2021-02-28 11:10:57 UTC

Maarja Lebedev

Latvian soft water pretzels

maarja_lebedev — 2021-02-28 11:15:24 UTC

Maarja Lebedev

Lithuanian triticale bread with sunflower seeds

maarja_lebedev — 2021-02-28 11:16:24 UTC

Maarja Lebedev

Italian style durum wheat bread

maarja_lebedev — 2021-02-28 11:17:22 UTC

Maarja Lebedev

Italian Bread cafone

teresaterminiello201 — 2021-02-28 12:27:52 UTC

Bread typical napoleatean recipe

infocentrs — 2021-02-28 12:38:16 UTC

And here is my first Lithuanian bread with sunflower seeds (Inga Hartika, Mērsrags, Latvia)

infocentrs — 2021-02-28 12:46:11 UTC

I do not use a bread machine to make bread, I make the dough myself. Instead of the usual salt, I use pink Himalayan salt. Got very delicious!

Delicious Latvian soft water pretzel (Inga Hartika, Mērsrags, Latvia)

infocentrs — 2021-02-28 14:44:09 UTC

While preparing Latvian water pretzels, I already mixed a little dried dill, basil and cumin into the dough. Together with my helpers – twins managed perfectly!

Latvian soft water pretzel made

2021-02-28 14:48:24 UTC

Teresa Terminiello

Lithuanian triticale bread with sunflower seeds

2021-02-28 15:07:12 UTC

Inga Jefrēmova

And another Lithuanian triticale bread (Inga Hartika, Mērsrags, Latvia)

infocentrs — 2021-02-28 15:24:13 UTC

This time I did not bake in the form of baking bread, but created a loaf of bread myself.

Estonian rye bread with seeds

mannuharkala — 2021-02-28 15:42:48 UTC

Breads after baking. Taste really good.

Marjaana Härkälä SASKY

Estonian rye bread

mannuharkala — 2021-02-28 15:46:04 UTC

Breads ready for oven.

Marjaana Härkälä SASKY

2021-02-28 16:57:20 UTC

Itaalia bread
Mae Lang

2021-02-28 20:12:25 UTC

Latvian soft water pretzel

2021-02-28 20:36:25 UTC

Melani Alliksaar

Lithuanian triticale bread with sunflower seeds

2021-02-28 21:07:56 UTC

Melani Alliksaar

Lithuanian triticale bread with sunflower seeds

2021-03-01 07:18:36 UTC

Sandra Kazlauskaitė

Estonian rye bread made by Simona Zandere from Latvia

2021-03-01 08:02:28 UTC

2021-03-01 08:04:17 UTC

Latvian soft water pretzel made by Simona Zandere from Latvia

Itaalia stiilis leib

riinatilk — 2021-03-01 08:15:40 UTC

Riina Tilk TKHK

Läti pehme vesi kringel

riinatilk — 2021-03-01 08:17:47 UTC

Eriti pehme ja mahlane
Riina Tilk

Latvian soft water pretzel

2021-03-01 10:34:18 UTC

Katrīna Spuleniece-Aišpure

For the first time, I was preparing such pretzel. Everything went very well.

Italian style wheat bread

2021-03-01 11:06:14 UTC

Sandra Kazlauskaitė

Lithuanian triticale bread

zeinabmirzojeva — 2021-03-01 12:42:18 UTC

Zeinäb Mirzojeva

Estonian rye bread with seeds

zeinabmirzojeva — 2021-03-01 12:44:37 UTC

Zeinäb Mirzojeva

Italian style durum wheat bread

zeinabmirzojeva — 2021-03-01 12:45:48 UTC

Zeinäb Mirzojeva

Latvian soft water pretzels

zeinabmirzojeva — 2021-03-01 12:46:57 UTC

Zeinäb Mirzojeva

2021-03-01 14:44:27 UTC

Latvian soft water pretzel

Lithuanian triticale bread

2021-03-01 15:35:37 UTC

Estonian rye bread with seeds

2021-03-01 16:12:35 UTC

Darker one consists malt flour.
Heli Tõugu-Hiiemäe

Latvian soft water pretzels

2021-03-01 18:09:25 UTC

Raina Mattisen

Lithuanian triticale bread

2021-03-01 18:41:14 UTC

Raina Mattisen

Lithuanian triticale bread

2021-03-01 18:58:28 UTC

Kati Kähr

Italian style durum wheat bread

2021-03-01 19:04:02 UTC

Inga Jefrēmova

Lithuanian tritical bread

vallimaetea — 2021-03-01 19:31:45 UTC

*Seemed the most difficult recipe, but it turned out the opposite.
*The ingredients in the recipe and in the video did not match. I improvised.
*I am satisfied with the result and my children wanted to eat bread up even before the pictures were taken :-)
Made by Tea Vallimäe

Italian style durum wheat bread

2021-03-01 19:34:54 UTC

Melani Alliksaar

Latvian soft water pretzels

2021-03-01 21:38:17 UTC

Made with oat milk because I am vegan.
Helmi A. 🇫🇮

Latvian soft water pretzels

nataly241 — 2021-03-01 21:56:20 UTC

Natalia Rogovtsova

Italian style durum wheat bread

2021-03-01 22:14:58 UTC

Raina Mattisen

Lithuanian triticale bread

2021-03-02 06:03:28 UTC

Mirjam Mikson

Latvian soft water pretzel

2021-03-02 07:47:31 UTC

Made with self milled flour.
Sarah Pilv

Lithuanian triticale bread with sunflower seeds

2021-03-02 07:49:07 UTC

Sarah Pilv

Estonian rye bread with seeds

2021-03-02 08:00:43 UTC

Did two amounts of dough, because I have longer bread forms than normally are. But because the large amount of seeds I put in, some dough was left.
So I spread the leftover bread dough on a pan, let it rise as the others (for two hours max, then my breads were fully risen) and put in the oven. Result was super soft and delicious flatbread. Next time I will do it on purpose 😊.
Kelli Talving

Accidental flatbread from Estonian rye dough

2021-03-02 08:10:04 UTC

Accidental, but delicious. Just spread out the leftover Estonian rye bread dough with wet hand to the pan, let it rise as usual and baked in 200 degrees Celsius for some time.

Hope you don't mind sharing the photo 🙃.

Latvian soft water pretzel

2021-03-02 10:14:17 UTC

Sandra Kazlauskaitė

2021-03-02 10:56:52 UTC

Latvian soft water pretzels
Helena Vilt

2021-03-02 11:38:00 UTC

Lithuanian bread with sunflower seeds
Helena Vilt

Lithuanian triticale bread with sunflower seeds

2021-03-02 12:53:08 UTC

Lithuanian bread are tasty with tea or coffee or without anything.
Inta Rēvalde

jkirilova1992 — 2021-03-02 13:23:47 UTC

Estonian rye bread with seeds made by Justīne Bekere.

2021-03-02 13:24:45 UTC

Latvian soft water pretzel.
Baiba Vētrāja

Lithuanian triticale bread with sunflower seeds

2021-03-02 13:54:56 UTC

Laura Unt

Latvian soft water pretzel

2021-03-02 14:03:37 UTC

Laura Unt

2021-03-02 14:28:21 UTC

Oil bread (with chilli and rosemary)
Iaccarino Paolo~

Neapolitan roll with bacon lardons and diavoletti which are typical spicy soft cheese from Sorrento

3aeno2020 — 2021-03-02 15:03:03 UTC

By Luisa Russo

Luigi Stinga

2021-03-02 15:06:19 UTC

Cafone bread made of 300 gr Manitoba flour and 200 gr of 00 flour

italian pizza bread

3aeno2020 — 2021-03-02 15:11:39 UTC

italian pizza bread

3aeno2020 — 2021-03-02 15:12:08 UTC

ITALIAN PIZZA bread
bread made using pizza dought taht has been left to leaven for 24 hours before baking
by Danilo pane

teresaterminiello201 — 2021-03-02 15:14:37 UTC

CAFONE BREAD

Typical bread from Naples made to a traditional Neapolitan recipe

by Teresa Terminiello

Neapolitan bread made of pastry flour and stuffed with bacon lardons

rdaglg02s24l845x — 2021-03-02 15:24:10 UTC

by Ardia Gianluigi

Estonian rye bread with seeds

2021-03-02 15:31:55 UTC

Mirjam Mikson

Latvian soft water pretzel.

2021-03-02 15:43:57 UTC

Mirjam Mikson

2021-03-02 18:11:22 UTC

First time making bread- Lithuanian triticale bread with sunflower seeds. 🍞

Estonian rye bread with seeds

2021-03-02 18:54:48 UTC

Airi Soopalu-Lepp

Latvian soft water

2021-03-02 20:51:50 UTC

It was first time for me to cook pastry in boiling water, so loved to try the new method.

Definitely will do it again and also try it with sugar/cinnamon coating for example or why not chocolate as one participant already did 🙂.

But the original recipy was also delicious. The pretzel was very soft inside and had a lovely tender crunch on the outside.

Kelli Talving

2021-03-02 21:46:17 UTC

Lithuanian triticale bread (without sunflower seeds, since my kids refuse to eat them! :) Not the prettiest of my baking escapades, but it tastes lovely!
Baiba Vētrāja from Latvia

2021-03-02 21:49:47 UTC

Latvian soft water prezels (with poppy seeds)
Mariliis Mulla

2021-03-02 21:53:19 UTC

Lithuanian triticale bread
Mariliis Mulla

2021-03-02 21:56:47 UTC

Italian dhurum flour bread
Mariliis Mulla

Latvian soft water pretzels

mannuharkala — 2021-03-03 06:25:25 UTC

Tasted good.
Marjaana Härkälä SASKY

Panuozzo

francescopiopepe78 — 2021-03-03 08:47:48 UTC

The panuozzo (or panozzo) comes from the invention of Giuseppe Mascolo who needed to feed his children. He lived in Gragnano(Napoli) and one night in 1983 , he made a long and narrow sandwich filled with mozzarella and bacon, starting from the same dough as the pizza. One of his kids, the thirteen-year-old Pasqualina, proposed the name by which it is still known today. The panuozzo, as its name partly evokes, has the shape of a large sandwich, made with bread baked in a wood oven but prepared with the same dough as the pizza. A less common variant involves the use of common bread, in the "peasant" type. The inside of the panuozzo is stuffed with mozzarella, other dairy products, tomatoes, various vegetables, cold cuts, etc. Compared to pizza, peculiar is the fact that it requires a second passage in the oven, immediately before consumption, after filling, in order to heat the filling ingredients and mix them with the bread.
By Francesco Pio Pepe

Cafone Bread

2021-03-03 08:57:10 UTC

Gianluca Caputo

Latvian soft water prezels

liilia_raik — 2021-03-03 09:09:46 UTC

Estonian rye bread with seeds

liilia_raik — 2021-03-03 09:10:48 UTC

Prezels

kristisisask — 2021-03-03 10:49:16 UTC

Latvian soft water pretzels (with sesame seeds)

2021-03-03 10:49:28 UTC

Anette Veerpalu

Lithuanian triticale bread

2021-03-03 10:54:58 UTC

Anette Veerpalu

2021-03-03 10:55:18 UTC

THE RUSTIC PIZZA
The Rustic pizza is a real bomb of calories and goodness, it is best enjoyed during the Easter period and is a rustic savory pie made up of a wrapping of dough similar to that of pizza and stuffed with a filling of eggs, salami and cheese. This Neapolitan rustic is usually prepared on Good Friday and is usually eaten the next day. The rustic pizza has a dough like that of pizza and a very rich filling.
By Iaccarino Mattia Pio

2021-03-03 11:08:48 UTC

Hello! I'm a little confused, do I need 400g or 800g of rye flour for the Lithuanian bread? :) I'm trying to follow the instructions and the video but I feel like I'm not understanding it properly.

Lithuanian triticale bread

mannuharkala — 2021-03-03 11:39:05 UTC

I didn't have malt extract so I use syrup. It's sweater. This was a huge dough, made 6 pan loaf and one big bread. :D
Marjaana Härkälä SASKY

2021-03-03 12:52:54 UTC

Prezels

Italian bread made by

2021-03-03 13:52:53 UTC

Katrīna Spuleniece-Aišpure from Latvia, Kuldiga

Italian bread

spslgu04r07f799l — 2021-03-03 13:59:18 UTC

made by Luigi Esposito

Italian style durum wheat bread - i made it! (Inga Hartika, Mērsrags, Latvia)

infocentrs — 2021-03-03 15:51:40 UTC

Of course, I already had to get acquainted with flour that has never been used before. In Latvia, and nowhere else in my village, Durum flour is really nowhere to be found here, but I replace it with Spelled wheat flour.

2021-03-03 16:32:42 UTC

Estonian rye bread
Mariliis Mulla

Italian style durum wheat bread

2021-03-03 18:22:17 UTC

Airi Soopalu-Lepp

Italian style durum wheat bread

2021-03-03 18:44:55 UTC

Inta Rēvalde

Italian bread made by

2021-03-03 18:45:06 UTC

Tasted great!

Mirjam Mikson

Estonian bread

2021-03-03 18:45:20 UTC

Second try. It was super!

Madli-Minna Junker

2021-03-03 18:45:25 UTC

tasted great

2021-03-03 19:02:30 UTC

Latvian soft water pretzel (heart design ❤️), tasted soooo good! 🤯

Italian bread

2021-03-03 19:48:38 UTC

Simona Zandere from Latvia

Lithuanian bread made by Simona Zandere from Latvia

2021-03-03 19:49:23 UTC

Lithuanian triticale bread

2021-03-03 20:04:56 UTC

Heli Tõugu-Hiiemäe

2021-03-03 20:41:03 UTC

Italian bread.
Used other flours.
Helena Vilt

Lithuanian triticale bread with sunflower seeds.

nataly241 — 2021-03-03 20:46:44 UTC

Natalia Rogovtsova

2021-03-04 05:43:25 UTC

Estonian rye bread with seeds

Lithuanian triticale bread

2021-03-04 06:31:49 UTC

Made by Katrīna Spuleniece-Aišpure, Kuldiga, Latvia

2021-03-04 07:48:32 UTC

Estonian rye bread,
Pille Raudsepp

Italian style bread

2021-03-04 07:52:04 UTC

Pille Raudsepp

Lithuanian triticale bread

2021-03-04 07:53:40 UTC

Pille Raudsepp

Latvian soft water pretzel

2021-03-04 07:57:23 UTC

Pille Raudsepp

riinatilk — 2021-03-04 09:16:53 UTC

Leedu leib
Riina Tilk

Estonian rye bread with seeds

2021-03-04 10:03:44 UTC

The bread marked with the arrow is mine
Melani Alliksaar

Calzoni

3aeno2020 — 2021-03-04 10:11:48 UTC

A folded over pizza that can be baked or fried filled with tomato sauce and mozzarella cheese.
By Lorenzo Terminiello

2021-03-04 10:34:16 UTC

2021-03-04 10:38:34 UTC

High hydration bread
This bread is special because the dough was 90% hydrated, which results in big bubbles, crunchy crust, soft and tasty crumb.
The dough is very difficult to make because it has to be kneaded a lot to form gluten so it can rise better and be less sticky so you can work with it so if you don't have a mixer it's a really good arm exercise XD
Made by Claudio Botosaneanu 3A eno

Italian bread

2021-03-04 10:56:37 UTC

Anette Veerpalu
I didn't have durum wheat so I used whole grain wheat flour. Tasted good!

Lithuanian bread

2021-03-04 11:39:45 UTC

The recipe was very large, made seven breads. Different shapes and sizes. The seeds fall off very easily

Lithuanian triticale bread

2021-03-04 14:17:17 UTC

Tastes lovely, although the amount of the dough was very large and it was really hard to mix it all for half an hour without the proper machinery in the kitchen.
In the picture are half of the breads. But it is nice to surprise neighbours and relatives in these difficult times with freshly baked breads 😊.
Kelli Talving

Italian style durum wheat bread.

nataly241 — 2021-03-04 15:24:48 UTC

Tasted good!
Natalia Rogovtsova

WOOD FIRED BAKED BREAD

2021-03-04 15:51:46 UTC

The typical bread from Sorrento

-Liberato Schiazzano (3A/ENOIstituto Polispecialistico San Paolo)

Neapolitan Pizza

2021-03-04 15:53:40 UTC

Pizza made in a contemporary way

-Liberato Schiazzano (3A/ENO, Istituto Polispecialistico San Paolo)

2021-03-04 16:43:07 UTC

Eesti leib.

Latvian soft water pretzel

2021-03-04 16:45:52 UTC

These turned out very well. I will need to practice the shaping. :) My only question is, although they turned out well, the dough never sank to the bottom of the pot of water before rising to the surface - not sure why. By Stacy Keskinarkaus, SASKY, Finland

2021-03-04 16:47:49 UTC

Läti vesikringel.

2021-03-04 16:50:49 UTC

Leedu tritikaleib

2021-03-04 16:55:46 UTC

Italian style bread

2021-03-04 17:20:08 UTC

Lithuanian triticale bread with sunflower seeds

2021-03-04 17:20:15 UTC

Having so much dough, my machine at home was not big enough. I ended up mixing the dough by hand. It worked out well though. By Stacy Keskinarkaus, SASKY, Finland

Latvian Pretzel with mixed seeds

2021-03-04 19:17:11 UTC

Used mixed seeds instead as they are a favourite with the kids.

Estonian rye bread

2021-03-04 19:19:15 UTC

In an attempt to be healthy, I omitted the sugar from the recipe. The result was a bread with a very sour taste. Still delicious though!

2021-03-04 19:31:06 UTC

Second batch of Estonian rye breads. Looks much better than the first ones. The leaven was stronger. I used different seeds, malt flour and juniper berries and only rye flour (wholegrain and fine).

Heli Tõugu-Hiiemäe

Latvian soft water pretzel

2021-03-04 20:52:55 UTC

I'm not a big fan of cumin seeds, so I used rock salt and sesame seeds on some of the pretzels :)

Taivi Tang

Italian style durum wheat bread

2021-03-04 20:55:43 UTC

It was a bit too salty for my taste, but I did like the texture and the hard crust.

Taivi Tang

Estonian rye bread with seeds

2021-03-04 20:59:00 UTC

In addition to the seeds, I also added raisins (I'm just weird like that). First attempt at baking Estonian rye bread, and I'm quite happy with the result :)

Taivi Tang

Estonian rye bread

2021-03-04 21:01:06 UTC

Katrīna Spuleniece-Aišpure
Kuldiga, Latvia

Latvian soft water pretzel

2021-03-04 21:46:53 UTC

It was my 1st time to make pretzels- a lot to learn and practice still. :)
Kairi Jaanimägi, Spain/Estonia

Estonian rye bread with seeds

2021-03-04 21:49:41 UTC

I wasn't expecting it to be so tasty on the 1st time!
Kairi Jaanimägi, Spain/Estonia

Lithuanian triticale bread with sunflower seeds

2021-03-05 06:24:05 UTC

Madli-Minna Junker

2021-03-05 07:53:16 UTC

Italian bread

2021-03-05 07:55:12 UTC

Italian bread

2021-03-05 07:55:27 UTC

Italian bread. Somma nello classe 4aeno istituto polispecialistico san Paolo

2021-03-05 08:16:39 UTC

ITALIAN BREAD ISUSANPAOLO

2021-03-05 08:24:16 UTC

Italian bread , Danilo Arpino Istituto polispecialistico San Paolo 4'A/ENO

2021-03-05 08:33:37 UTC

Estonian bread with seeds

2021-03-05 08:45:48 UTC

I like the mild flavor of this bread. Stacy Keskinarkaus, SASKY, Finland

Italian style durum wheat bread

2021-03-05 09:20:11 UTC

This dough was quite different than the others, very dense. Taste is good and a bit sour. Stacy Keskinarkaus, SASKY, Finland

2021-03-05 09:34:19 UTC

Italian style durum wheat bread
Baiba Vētrāja

Estonian rye bread with seeds

2021-03-05 09:45:51 UTC

Deimantė Nacevičiūtė Klaipeda Turizmo mokykla

Italian style wheat bread

2021-03-05 09:46:42 UTC

Deimantė Nacevičiūtė Klaipėda Turizmo mokykla

Lithuanian triticale bread with sunflower seeds

2021-03-05 09:47:57 UTC

Deimantė Nacevičiūtė Klaipėda Turizmo mokykla

Latvian soft water pretzels

2021-03-05 09:49:04 UTC

Deimantė Nacevičiūtė Klaipėda Turizmo mokykla

Estonian traditional bread with seeds

ltveski — 2021-03-05 10:22:36 UTC

Hello! This is Estonian traditional bread, flour comes from our millhouse. The dough didn't rise so well as I hoped and i know where I made mistake - next time will be more carefull. Taste was good! Thanks for receipe :)

Helina Kärgenberg, South-Estonia

2021-03-05 10:32:26 UTC

Latvis soft water pretzels.
Augustė Urbonaitė
Klaipėdos Turizmo mokykla

2021-03-05 10:33:43 UTC

Italian style wheat bread.
Augustė Urbonaitė.
Klaipėdos Turizmo mokykla

2021-03-05 10:35:39 UTC

Estonian traditional bread with seeds.
Augustė Urbonaitė.
Klaipėdos Turizmo mokykla

Italian style wheat bread

ltveski — 2021-03-05 10:36:10 UTC

I made it with spelt-wheat flour. Tasted good!

Helina Kärgenberg, South-Estonia

2021-03-05 10:36:29 UTC

Latvis soft water pretzels.
Inga Valaikaitė
Klaipėdos turizmo mokykla

2021-03-05 10:38:05 UTC

Estonia traditional bread with seeds.
Inga Valaikaitė
Klaipėdos turizmo mokykla.

2021-03-05 10:38:10 UTC

Lithuanian triticale bread with sunflower seeds
Augustė Urbonaitė
Klaipėdos Turizmo mokykla

2021-03-05 10:39:30 UTC

Lithuanian triticale bread with sunflower seeds.
Inga Valaikaitė
Klaipėdos turizmo mokykla.

2021-03-05 10:40:48 UTC

Italian style wheat bread.
Inga Valaikaitė.
Klaipėdos turizmo mokykla.

2021-03-05 11:30:32 UTC

Estonian traditional bread.
Baiba Vētrāja

Italian bread, Mercurio Marianna , Istituto polispecialistico San Paolo 4a/Eno

2021-03-05 11:36:45 UTC

Lithuanian triticale bread

2021-03-05 11:38:22 UTC

Baker
Merja Virta
Finland/Sasky/Ikata

rssgtn03p01l845v — 2021-03-05 11:41:27 UTC

Italian bread Gaetano Russo

Estonian bread

2021-03-05 11:45:16 UTC

Baker
Merja Virta
Finland/Sasky/Ikata

2021-03-05 12:21:42 UTC

ITALIAN BREAD
Cataldo Vinaccia

ITALIAN BREAD

msadvd03s04z114j — 2021-03-05 12:23:59 UTC

DAVIDE MASE

2021-03-05 13:17:11 UTC

Itaalia leib.

2021-03-05 13:22:05 UTC

Italian Bread

Lithuanian triticale bread

ltveski — 2021-03-05 13:27:15 UTC

I liked about this bread most the sweet taste. Thanks for receipe.
Helina Kärgenberg, Estonia

Pane di grano duro

2021-03-05 13:52:30 UTC

Italian style bread from durum wheat flour and sour dough.

It was the first time for me to use durum wheat flour and sour dough and I am very happy with the result. Definitely will do it again!

Kelli Talving

Italian style bread

2021-03-05 14:11:47 UTC

I used spelta flour instead durum, just did not find the right flour :(. Tastes slightly sour and rustic. Crust is the best :D.
Heli Tõugu-Hiiemäe

2021-03-05 14:15:38 UTC

ITALIAN BREAD Michele Vacca 4/a ENO ISU SAN PAOLO. Work in progress!

2021-03-05 14:34:34 UTC

Ethiopian bread

Habesha Dabo is a traditional bread from Ethiopia made with barley flour.

Italian bread

2021-03-05 15:31:16 UTC

Ivan rispoli
Istituto polispecialistico San Paolo

2021-03-05 15:35:28 UTC

Montagna Bruno

ITALIAN BREAD

2021-03-05 16:07:37 UTC

Gianluca Gargiulo 4A/ENO
Istituto Polispecialistico San Paolo

Latvian soft water pretzels

ltveski — 2021-03-05 16:49:42 UTC

Very interesting taste. I liked it!

Helina Kärgenberg, Estonia

Latvian soft water pretzel

2021-03-05 17:55:56 UTC

Ilo Jaanimägi

Lithuanian triticale bread

2021-03-05 17:57:05 UTC

Ilo Jaanimägi

2021-03-05 18:21:53 UTC

By De Angelis Simone

Delia Vasilica Furnica

2021-03-05 18:25:25 UTC

Italian-style wheat biscuit

2021-03-05 19:57:36 UTC

Giovanni Vinaccia 4A/ENO
Istituto Polispecialistico San Polo.

Pane di Matera

2021-03-05 20:11:45 UTC

Made by Terminiello Carmen 2E/SE

2021-03-06 08:32:23 UTC

Homemade esposito Giuseppe 3aeno

2021-03-06 08:34:56 UTC

Esposito giuseppe 3aeno

ITALIAN BREAD gianluigi de angelis 4 a eno istituto polispecialistico san Paolo

2021-03-06 10:25:30 UTC

2021-03-06 12:23:51 UTC

Typical Italian bread Casa Maria Neve 4AENO Istituto Polispecialistico San Paolo

Latvian soft water pretzel

2021-03-06 14:28:14 UTC

Baker
Merja Virta
Finland/Sasky/Ikata

Estonian bread

2021-03-06 15:48:16 UTC

I didn't have enough time to let it rise for long so it's quite dense but it tastes good. Maybe I'll try again. It was fun to make the leaven. :) Helmi A. 🇫🇮

Pretzel bread by Fabio D'Orso 3beno

drsfba04l30l845x — 2021-03-06 16:55:16 UTC

bread

Latvian Pretzel

2021-03-07 09:22:30 UTC

Lilija Suburg

Estonian bread

2021-03-07 09:22:53 UTC

Lilija Suburg

gabrypane2004 — 2021-03-07 12:36:46 UTC

ITALIAN BREAD
Gabriele pane 4A/Eno istituto polispecalistico San Paolo

ITALIAN BREAD

2021-03-07 13:32:32 UTC

IMMA MARESCA 4A/ENO ISTITUTO POLISPECIALISTICO SAN PAOLO

2021-03-07 14:54:46 UTC

Italian bread.
4A ENO San Paolo

2021-03-07 15:35:07 UTC

Made by Diego Di Leva

Made by Antonino Pollio 2ESE

2021-03-08 08:57:20 UTC

2021-03-08 10:12:19 UTC

sweet bread

ESTONIAN BREAD WITH SEEDS

cmpptr04p03l845y — 2021-03-08 13:24:10 UTC

CIAMPA PIETRO 3 B/ENO
ISTITUTO POLISPECIALISTICO SAN PAOLO - SORRENTO

Estonian rye bread with seeds

2021-03-15 16:58:48 UTC

Tasted very good :)