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with 9 comments

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.


Grünkern Soaker

  • 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.


Written by theinversecook

16 January 2009 at 02:50

9 Responses

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  1. na, das kam ja wie gerufen, ich hab noch ein wenig gruenkern und muss unbedingt wieder mal meinem roggensauerteig schoen tun ;-)
    danke fuer das leckere rezept!


    16 January 2009 at 13:52

  2. *lol* Nils, did I convince you?!

    This bread reminds me of the onion-bread I made last time. Next time I’ll take carrots instead. Thanks for the idea!


    16 January 2009 at 14:58

  3. Jepp, Johanna, ich werde definitiv auch noch weitere Grünkernbrote machen, vielleicht mit einer höheren Dosis.

    Offensichtlich hast Du das, Katrin. Also irgendwie kein Wunder, dass es Grünkernfrikadellen als Fleischersatz gibt bei dem würzigen Geschmack.


    17 January 2009 at 19:44

  4. I don’t think we can get real grünkern here save to say maybe some ferik which is wheat from the middle east that is roasted?

    Looks good!


    19 January 2009 at 19:42

  5. You’re back. Good.

    Ferik? Sounds even more flavorful. Go for it.



    20 January 2009 at 18:19

  6. I like the idea of adding the carrots and the fact you can still see little bits of them in the slices. Sounds great.


    21 January 2009 at 13:13

  7. So do I, I am tempted to use more carrots next time. It’s really just bits and pieces. Thanks for visiting, Katie.


    21 January 2009 at 20:43

  8. Thank you, thank you, Nils! I’ve wondered for ages what Grünkern was, after enjoying a delicious Grünkernsuppe in Donaueschingen a few years ago. Have been too lazy to look it up, and you’ve saved me the trouble completely:)

    Duncan | Syrup&Tang

    23 January 2009 at 17:02

  9. Grünkernsoup, that rings a bell… Grünkern is also used to make fake meatballs for vegetarians! Makes sense to me now. :-D


    24 January 2009 at 02:24

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