Baking marathon in Römerstein: Discover new types of bread made from colored wheat!

Baking marathon in Römerstein: Discover new types of bread made from colored wheat!

On May 8th and 9th, 2025, a special event will take place in the BeckaBeck bakery in Römerstein: a baking marathon dedicated to the production and tasting of test breads made from colored wheat. This event, which deals with the question of whether colored wheat varieties can make whole grain bread more attractive, is organized by the University of Hohenheim. Prof. Dr. Friedrich Longin, who heads the wheat working group, and Prof. Dr. Mario Jekle, expert in plant-based foods, are the main actors behind this research, which aims to make an important contribution to promoting healthy eating. Loud University of Hohenheim Initial studies show that both white and purple wheat contain healthy ingredients and produce lighter breads.

Current market figures make it clear that the proportion of whole grains in the bread sector is only just under 11%, with a trend towards a downward trend. In order to counteract this trend, different types of wheat are used in the baking marathon: six white, eight common, ten purple and one yellow flour wheat types are tested for their ingredients and baking properties. The test breads will be made by the experienced bakers Heiner Beck and Christian Böck on May 8th, followed by a tasting and presentation of the results on May 9th at 11 a.m.

The increasing popularity of whole grain bread

Whole grain bread has become increasingly popular in recent years, and not without reason. The Food Sparrow highlights that the health benefits of whole wheat flour, especially when combined with added grains and seeds, help increase fiber intake. This combination promotes overall health and can even protect against certain diseases. Flax seeds, which are particularly rich in nutrients, are an excellent example of such healthy ingredients.

A simple recipe for whole wheat bread requires, among other things, 600 ml of lukewarm water, half a cube of fresh yeast and various grains and spices. After mixing and resting the dough, baking takes place at 200 °C in a circulating air environment. Preparing these delicious breads not only gives you a feel for the diverse possibilities that whole grain bread offers, but also highlights the importance of a balanced diet.

Challenges and discussions surrounding whole grain products

However, the debate about the benefits and challenges of whole grains is ongoing. AOK points out that people with celiac disease or gluten intolerance need to be careful, as whole grain products often contain a lot of gluten. There are also concerns about starch, which can increase blood sugar. Anti-nutrients such as phytic acid and lectins, which are found in the outer layer of grains, could also cause health problems.

The digestibility of whole grain products varies from person to person and depends on the state of health and the type of preparation. The German Society for Nutrition recommends preferring whole grain versions of foods wherever possible, as they generally offer a richer nutrient base. Despite the challenges, whole grains are considered a valuable component of a healthy diet due to their fiber and nutrients.

Anyone interested has the opportunity to follow the baking marathon in Römerstein and to deal intensively with the topic of wheat and whole grains. Registrations are possible at the email address info@beckabeck.de. The exchange and dissemination of information in this area could not only contribute to the enjoyment but also to the promotion of the well-being of many people.