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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
  • Soaker
  • 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.

Recipe-Source: Brot, Brötchen, Snacks. Die besten Rezepte aus der Allgemeinen Bäcker-Zeitung

Written by theinversecook

20 March 2008 at 17:34

Posted in Bread, food, pain, pane, Recipe

7 Responses

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  1. Na, da warst du aber flott, wenn du Nachschub benötigst, null problemo!

    Ulrike aka ostwestwind

    20 March 2008 at 19:33

  2. Dann meld ich mich, Hafergrütze lässt sich ja zu so manch schmackhaften Gerichten verarbeiten. Das Brot schmeckt sehr herzhaft, das nächste Haferbrot wird aber in der Form gebacken, Roggenteige sind echt eine Kleberei.


    21 March 2008 at 14:12

  3. Gorgeous loaf!
    Is there a way to roast your own Hafergrütze? Strong flour is what we call bread flour I am thinking. And what would bread spices be made up of?


    21 March 2008 at 16:36

  4. You could very lightly roast oatmeal or rolled oats. I think the drying is more important than to develop roasting aromas, which I do not detect in Hafergrütze, it’s very crumbly stuff. About spices the book says to use a mixture of fennel, coriander and caraway, either ground or crushed, in the proportions 1-2-3.

    Hm, strong flour here in Germany is more like Unbleached All-Purpose flour in the US, I think, but in this case a very strong bread flour seems an even better choice because of the high quantity of rye and Hafergrütze. Next time I will bake it in a tin, rye dough is messy…


    21 March 2008 at 22:17

  5. Hello,

    This is my first time to leave a message here. I love rye breads.Is Hafergrütze the same as steel cur oat here(US) but I don’t think steel cut version is roasted? I may want to try this recipe perhaps next week. Thanks


    22 March 2008 at 08:56

  6. Hm, good question. No idea, really, but it does look like shredded or cut oats, it got some crunch to it too.


    22 March 2008 at 21:39

  7. […] markets in my vicinity, AFAIK it was available only in Northern Germany. I’ve used it in this bread and was only able to get it through Ulrike from […]

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