After some days on the seaside I am back home with a bubbling dough for you.

Once again it is my absolute favorite Bread: Bavarian Beer Bread with Apricot.

If you have not tried it yet I really recommend you to do so.

I am baking it with a blend of Bavarian flour from the Border to Austria (thank you Andreas!) and flour from the organic farm Torre Colombaia in the Italian region Umbria (thank you Saskia!). French sea salt and a mitt between Bavarian Wheat Beer and Water from Usedom island.

I will bake it tomorrow morning and can trade it with you in Pberg before 11 or Mitte from 11. Let me know if you want it.

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In case you feel uncomfortable about the picture:

Your Bread will be in a proper kitchen.

But, personally, I like to eat Bread made in the so called Nature. Like at roadtrips.