Katrin mentioned liking the flavor of Grünkern. I don’t remember eating it, and I had associated it with “health breads” and therefore bland tasting. How silly. Not entirely my own silliness; there are bakers who say:
“I know whole-grain flours do not taste as good as white flours, but let’s make the best out of them so we can eat healthy.”
Compromising flavor for health benefits by replacing white with whole-grain flour seems strange to me, ideologic and patronizing in the worst case. I have never baked a loaf because it was thought of healthier than others, while not denying the superior nutritional value of whole grain flour, flavor is king. That is like taking the crème out of crème brûlée. Or the actionistic EU Salt Reduction Initiative , which aims at reducing salt quantities in food, like bread and seems to be on its way already..
I think the flavor of Grünkern, i.e. spelt that is harvested when the grain is still “green” and then slowly roasted, is sensational. It is smoky, and sniffing at this bread I began to think I had accidentally dropped some smoked Tiroler Schinken into the dough bowl. But the smokiness is more like Latakia tobacco or smoldering wood. The carrot adds moisture and a weird color.
- 100g coarse Grünkern meal
- 100g warm water
Mix and let stand overnight.
- 200g strong white flour
- 200g dark rye flour
- 100g rye sourdough, hydration: 100%
- 160-280g warm water to make a soft and sticky but not loose dough
- 1 carrot, grated, approx. 80g
- 5g fresh yeast
- 10g sea salt
- Grünkern soaker
Bulk Fermentation: 1 hour
Final Fermentation: 45-60 minutes
Baking: 240°C for 10 minutes, additional 50 minutes at 220°C.