Monday, September 12, 2016

Our Daily Bread

 Over centuries our daily bread was sacred until its importance dwindled with other foodstuffs taking over. Not so much in Germany where visiting foreigners are always surprised by the wide variety of breads available.

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.
Yesterday morning when I entered the shop to buy our croissants for breakfast K&U had a flyer lying around advertising a new loaf of bread named Urkulturkorn meaning "original cultivated cereals".  In addition they guarantee to observe a "baking culture purity law"; the Reinheitsgebot for beer sends its best regards. While craft breweries have their origin in the States are we in Germany entering into an era of craft bakeries or has K&U overdone its BackK&Ultur?


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.
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