My most convenient place to buy Laugencroissants (crusty croissants baked with a touch of salt) for breakfast on Sundays is a chain called K&U. This is not an original bakery for they get most of their stuff delivered pre-baked and bake it through in situ in automatic ovens. Since they bake on demand the advantage is that you always get your baked goods fresh. Whenever I see a baking tray that has just come out of the oven I always insist on getting my croissants from there.
|Note that on Sunday mornings the selection of bread is limited compared to the choice on weekdays. |
Trays with fresh croissants and real Berliners (donuts) are on the right.
K&U's bread baked on the basis of Urkulturkorn is advertised as having a moist, robust, full-bodied taste. It is fine-grained and has a nice bite. Ingredients of the newly created bread are whole grain flours of spelt (60%), Secale multicaule (22%), wild emmer (17%), and quinoa (1%). Secale multicaule, in German called Waldstaudenroggen, is also known as Urroggen or Urkorn, i.e., original rye or cereal. According to K&U the taste of Secale multicaule is slightly sweet and it has more fibers than modern rye.
Next time I will buy a loaf of Urkulturkorn and have a bite.
|Photo added in proof: This morning's choice, Saturday, September 17.|