Schrotbrot, fein, mittel und gross!

Given my previous tribulations with rye, any reader of this blog must know that I'm not the kind of baker to accept defeat in the face of adversity, especially in my search for wholesome German breads. 

While not fortunate with all results, I still can't throw in the towel. There are too many deep flavored breads, whether with whole rye, cracked meal, vollkorn as they are named. These are whole grain loaves with only the grain and occasional additions of nuts or seed held together by nothing more then the paste made from a finer milling of grain and water. Sort of like cement, but with a lighter aspect!

In my quest for the perfect bread, I have found so many different variations of well known loaves from the German speaking lands, including Switzerland, Germany, Austria. The language in each of these particular places are common but, like the breads, vary in colloquial jargon as well. So when I try to use whatever means at my disposal to make a loaf of rye or spelt, it's a bit like deciphering the Rosetta stone! Thankfully I can wander over to Nil's site. He's is always a good guide for any sort of bread.Thankfully he has translated recipes I can't understand, and occasionally even sends me some awesome looking bread. Recently, it was a schwarzbrot, which is one I aim to bake, myself. But this loaf, (in the picture above), was one Nil's adapted from Maggie Glezer's book, Artisan baking in America. It's his adaption of a schrotbrot, a grain bread with some added seeds. My dilemma is the ingredients, and how we can decipher the grades or types.

Some definitions: My own humble efforts with bad translating tools available.

Schrot: pellet, grain, cracked grain

Fein: finely ground grain

Mittel: a coarser or middle cracked grain

Gross: Large, cracked grain

So this mystery isn't answered, yet! I am still seeking advice and knowledge regarding these various types from all sources, googled or even e-mailed in by hopefully someone knowledgable in milled rye.

For example:

Roggen/ Rye: Fill in some of the blanks!

Roggen geschnitten =cuts

Roggenflocken = Rolledflakes,

Roggenganzkorn

Roggenkleie =Bran

Roggenmehl 2500

Roggenmehl 500

Roggenmehl 960

Roggenquetschkorn

Roggenvollkornschrot fein

Roggenvollkornschrot grob

Roggenvollkornschrot mittel

Roggenvollmehl

 Roggenganzkorn
 
Roggenmehl 2500

 Roggenmehl 960

 Roggenschrot extra grob

 Roggenschrot fein

 Roggenschrot mittel

 Roggenvollmehl= whole grain flour

It's not going to be easy, especially as the state that our milling process differs here in America. It's no wonder that German rye breads aren't commonly baked or found on many bakers shelves!
If you're a German speaker, or a schrot loving home baker like me, give us a hand defining some of these mysterious terms. I am sure once we get some knowledge,we can start baking with a lot more ease and understanding!

Comments

[Jeremy]

Mihl, Danke fur kommen, I figured those examples were most likely professional, as well German like English are really confusing especially in bread speak!

Jeremy

[Mihl]

Hey, I stumbled about your blog a while ago and I really enjoy reading it. I also love the breads that are made from whole grains / Schrot and seeds only and the one you pictured above looks great.
I am German as well and have to agree with Nils, I have never heard some of these terms before. I sometimes struggle with local terms, too.
Some of those terms also seem to be really special "baker's language" terms.

[Nils]

Some of those terms are definitely new to me, and I am German.

'Ganzkorn' is the literal translation of 'whole grain'

'Roggenquetschkorn' puzzles me. quetschen means to squeeze. Maybe something between grain and rolled flake?

Those type numbers...they must refer to flours only available to the professional baker. Never heard of these before

[Susan]

You know you have gotten me more interested in rye, but even without German-->English translation issues, rye flours make my head spin and are an endless source of confusion. Some "light rye" flours have no bran or germ at all, and some do. Some "pumpernickel" flours are like a coarse meal, while others are much more readily identifiable as flour, although still coarsely ground. Help!

In any event, that bread looks fantastic.