The Fresh Loaf

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Götz Brot Take 2 - with Green Spelt

Juergen Krauss's picture
Juergen Krauss

Götz Brot Take 2 - with Green Spelt

Thanks to Kiesger I have got Green Spelt now.

This is the same recipe and process as in my previous post

Götz Brot - Jürgen's Take

just substituting fine Green Spelt (Grünkern) meal for the light spelt.

The formula is here:

Bread Flour (white)70396.6
Green Spelt Flour1585.0
Wholegrain Wheat Flour1056.7
Wholegrain Rye Flour528.3
Nettle Leaves dried and crushed317.0
Fennel Seeds, crushed15.7
Yeast (instant)0.52.8

I also made a version of this bread leaving out the nettle and fennel.

Both breads are exceptional in taste - much richer than the spelt version.

The nettle version got a bit wetter - I must have added about 20g water to much by accident ()possibly hitting the "tare" button in the wrong moment ...), therefore the crumb of the nettle bread is more open.

The combination of this Nettle bread with Kidderton Ash goats cheese won me the Annual Culinary Awards of my family (jury is my 8 year old)!

Here a picture of the loaves (Nettle on the right hand side):

And this is the crumb:

Best Wishes,


PS: I also made Green Spelt Balls/Burgers

1 cup of coarse Green Spelt Meal

2.5 cups of stock

1 slice white bread or small roll, cubed, soaked in milk and drained well

1 egg

1 small onion, finely diced




Cook the green spelt in stock until it forms a stiff ball; let cool.

Sautee onions, add chopped parsley and take off fire.

Mix onions/parsley, egg, drained bread, green spelt and spices. be careful with salt, there should be enough from the stock.

If too wet add some green spelt flour.

Form small balls/burgers and fry. Be careful, they might be sticky or come apart easily.




Kiseger's picture

Jürgen, so glad you got some green spelt and very cool breads here, interesting difference the nettles seem to make in the crumb and the colour.  Burger recipe looks tasty too, am really quite hungry now!!  

Juergen Krauss's picture
Juergen Krauss

I'll have to make another batch of the burgers tonight...

The more open crumb in the nettle is due to a scaling error (more water). 

The colour is great though. I used a coffee grinder to pulverise the nettle leaves (from Neils Yard)


hanseata's picture

Great loaves, both, and a Grünkernbrot is a nice addition to my collection (21 loaves by now). I brought some green spelt (not available in the US either, except for some German mail order company for pharmacy prices), but haven't done much with it, yet.

I don't really think that nettle affects the crumb, Kiseger, it is more a seasoning.

Happy baking,



Juergen Krauss's picture
Juergen Krauss

Here too, despite being a lot closer to Germany.

Enjoy the Grünkern. 


dabrownman's picture

came out great and the green spelt fried balls sound pretty good too.  Nothing like a good chink of cheese to go with them .  The kids are always right.  Well Done and Happy Baking

Juergen Krauss's picture
Juergen Krauss

those green spelt balls on one of your plates?

Thanks a lot,


pmccool's picture

Those are both fine loaves.


Juergen Krauss's picture
Juergen Krauss


Much appreciated.

FlourChild's picture

Love the comparison between the two variations, so interesting! If your 8 year old likes it, it must be good :)

Now you have me wondering where I can get nettles and what I can put them in.

Juergen Krauss's picture
Juergen Krauss

of the nettle bread just now for lunch. 

It keeps very well and develops the flavour of the herbs.

Thanks a lot.


Mini Oven's picture
Mini Oven

in both loaves!  Wow!  Will have to keep my eyes out for Grünkern.

Mini Oven's picture
Mini Oven

and theyve been sitting sealed in a container until now. Hey the expire date is May 1915 so they are almost as old as this thread!

whole berries keep longer than flour so I followed the directions and soaked 1/2 cup or 85g overnight in water, drained them in the morning and added 1 cup of water (2 x volume) and cooked to boil with a simmer for 20 minutes.  Let them cool down and drained off the remaining water. Nice and chewy with a little bite.  Ate some for breakfast but found them a bit bland but not rancid.  So...Put them in the fridge for 12 hours and just checked them.  They are now very soft.  I think they could be squished into tangzhong easy enough or puréed.