Brühstück

A German scald where grains, seeds, or flour are soaked in boiling water and left to cool before going into the dough. The hot water partly gelatinizes the starches, so they hold more water, which keeps the bread moist and helps it stay fresh longer. It's common in German whole grain and rye breads, and it should be cooled before use so it doesn't overheat the dough.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Make it the night before. By morning it's cool and the grains have soaked up all the water.