Ulrike from Küchenlatein was so kind to provide me with Hafergrütze – a slow-roasted gritty oatmeal, which I did not have and which seems to be available in Lower-Saxony and Schleswig-Holstein only. Thank you, Ulrike! Like many ingredients of its kind, it is used for stuffings or, generally, to make dishes more wholesome. I have known it as an ingredient for “Grünkohl mit Pinkel” – which is black kale and a special type of sausage. Both, the kale and the Pinkel usually have Hafergrütze in them.
Added to a heavy 80%-rye dough, the Hafergrütze further inhibits gas cell development yielding a rather firm, moist and grainy type of loaf, which is excellent with robust toppings like Leberwurst. Please find Ulrike’s version of this bread via the following link: Haferbrot
Haferbrot (1 large loaf)
- 120g Hafergrütze
- 120g hot water
Combine water and Hafergrütze. Let stand covered for 12-18 hours.
- 280g rye sourdough, hydration: 150% (112g flour, 168g water)
- 210g fine rye flour
- 80g strong white flour
- 7g fresh yeast
- 8g salt
- 2g bread spices (optional)
- 150g warm water
- Additional Hafergrütze for sprinkling the top of the loaf
Bulk Fermentation: 30-60 minutes.
Shape oblong, moisten the top and sprinkle with Hafergrütze.<
Final Fermentation: 30-45 minutes.
Bake-Off: 20 minutes at 230°C, further 35 minutes at 200°C.