Chad Robertson’s Rugbrøt

Chad Robertson's Rugbrøt

As you can probably tell from my name(it’s Jorgen in case you’re wondering) I have Scandinavian roots in my family. My great grandparents were immigrants from Norway and while I don’t speak Norwegian nor have I ever been there, I’ve always felt a connection to Norway and the Scandinavian countries in general(I almost always root for the Norwegians when the Olympics come around, which for some reason is much more successful in the winter.). So when I was pointed, by breadsong at the fresh loaf, to this article and formula, written by Chad Robertson, I got excited and knew I had to give it a try. Continue reading

Sprouted Vollkornbrot With Seeds

Sprouted Vollkornbrot

As much as I love making and eating light, open crumbed french breads I have always had a soft spot for a nice dense rye. There is something about holding a brick of pure whole grain goodness in your hands that is, in many ways, more satisfying than a delicately scored baguette. For one thing a baguette starts to stale in a matter of hours while vollkornbrot can stay good for weeks. Then there is the level of nourishment. There is really no comparison between the two. Vollkornbrot is packed with all sorts of nutritious grains and seeds while a baguette contains nothing but highly refined white flour. This week I decided to push vollkornbrot’s nutrition and flavor even further by adding sprouted rye to the mix. The results were more than I could have hoped for. Continue reading