Kornmassa

Kornmassa is a term originating from German, literally translating to "grain dough." It refers to a specific type of dough used in baking, particularly in traditional German and Central European recipes. Unlike standard wheat flour doughs, kornmassa typically incorporates a significant proportion of whole grains or coarsely ground grains, which gives it a distinct texture and flavor.

The composition of kornmassa can vary widely depending on the specific recipe and regional tradition. Common ingredients often include rye, spelt, barley, or oats, alongside wheat flour. The grains themselves may be used whole, cracked, or as a coarse meal. This high fiber content contributes to a denser, chewier crumb and a more robust, earthy taste compared to breads made solely from refined white flour.

Kornmassa is frequently used in the production of rustic loaves, dense rye breads, and certain types of rolls. Its preparation often involves longer fermentation times to allow the coarser grains to soften and develop flavor. The resulting baked goods are known for their nutritional value and staying power, making them a staple in many diets. The term itself emphasizes the integral role of the "grain" component in this particular dough formulation.