Haven’t quite got rid of the festive season yet because our good friends Kathy & Dave bought me a bag of Palestinian freekeh for Christmas. Freekeh is what the Germans call Grünkern, green wheat that is roasted in a kiln. It has a very grassy and slightly smokey flavour.
My first thought was Grünkern Karottenbrot from Nils Schoener’s Brot: Bread Notes From A Floury German Kitchen which I haven’t made for years. (Whatever happened to Nils? Apart from the book, his blog – http://www.theinversecook.wordpress.com – remains a little goldmine.)
This freekeh came in a broken grain format like bulgur for making pilafs but my Kenwood mill attachment soon turned it into course meal for a soaker.
50% wheat flour, 50% wholemeal rye + grated carrot, rye starter. 2 hours prove. Slow riser – got bored after 4.5 hours and, as it had very clearly moved, whacked it in the oven.
I can assure you the bread is much more exciting than the photos.
The PArtisan Baker 