LÖRRACHER URKORNBROT

/ LÖRRACHER ANCIENT GRAIN BREAD

This Bread is named after my hometown Lörrach, where I started to learn about baking. In the very beginning I tried right away to create wholesome breads with whole grain flour. I did not know anything about kneading techniques, rising times, cold retarding, and other tricks of the baking trade. Ironically, I learned about some of the techniques in the Tassajara Bread Book (which was written in California). I was so amazed how all of a sudden, my breads turned out much better, looked good and most of all tasted good!

The Lörracher Urkornbrot is a 100% whole grain flour bread. It includes 40% Einkorn, 40% Spelt and 20% Rye flour. These are ancient grains, which have been not or very little hybridized. In general, these grains have more protein and minerals and less gluten. The Lörracher Urkornbrot is a 100% sourdough bread and has a well-rounded rich flavor. Rye gives it some earthiness, spelt some nutty flavors and Einkorn gives it the warm cake flavor. Together it is a complex well balanced taste, and because the grains have a distinct flavor the sour taste comes less through, yet it is very clearly a sourdough bread.