I received a pound of greenkorn (the unripe wheat). Has anybody ever baked with this? I would like to try a sourdough bread seeing that I still have a lot of starter left.
Never heard of it. Can you provide any further information on it? The closest think I can think of is freekah, which I've only added in as a cooked whole grain.
it is really green unripe wheat that just has been dried as far as I know. My friend says to grind it and make kind of a pudding out of it. We are not pudding people (even though we eat pretty much anything). I thought someone here might have baked with it before. Maybe I can find more on Google, but my first attempt wasn't very successful.
Spelt or grünkern ( green corn), I know this. I have had in sweet puddings, as porridge and in pumpernickel bread.
I do not have a recipe for here at the moment.
actually Dinkel as far as I know. I found a few recipes in German, but they only use very small quantities of Grünkorn more like us adding seeds to our bread. I'll try some of these yeast breads converted to sourdough and see what happens. It can also be substituted for rice, hmm well maybe. I am open for anything.
Dosal, I can ask a friend for recipe, she is how ever a sleep at the moment. But you will get a recipe as soon as I get hold of her.
would be great. thank you
Is unripe (green = grün) spelt that has been slowly roasted. It has a nutty taste. You use it like other non-high gluten flours in breads or rolls.
I'll copy one of Nils Schöner's recipes here from his highly recommended e-book: "Notes of a Floury German Kitchen"). I haven't baked this one, yet, but others that I really liked.
Grünkern-Carrot Bread (Nils Schöner)
Yield: 1 pan loaf
I think the flavor of Grünkern 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 an interesting color.
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
Bulk Fermentation: 1 hour Final Fermentation: 45-60 minutes
Bake at 240°C for 10 minutes, then additional 50 minutes at 220°C.
seems perfect for me. Thank you Karin.
Now I want to get some grünkern so I can try this. Thanks for sharing.
This is the recipe my friend said was similar to the porridge I remembered and it should serve 2
1 coffee cup ( old fashion ones) grünkern
1 coffe cup pinhead oats or pearlbarley.
Cinnamon, cloves and cardemom
Let the barley or oats soak in a bowls overnight.. In the morning messure the soak barley and grünkern and add douuble amount of water to a cooking pot, add the grains a pinch of salt. And let simmer for about 25 minutes, stir and make look like porridge. Flavour the porridge with a pinch of cinnamon, a little clove and freshly ground cardemom and spoon of honey. Serve with milk and fresh fruits or berries.
That is how the recipe is made, according to her gran.
thanks for the recipe