Simonsbrot is a redirect to this article. For the former Simonsbrot factory, see Lieken .
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Newspaper advertisement 1906
Malt grain bread , also Simonsbrot after Gustav Simons , is a whole grain bread made from rye or wheat or a mixture of both. The easily digestible bread resembles pumpernickel bread and, like this, has a tart-sweet but aromatic taste.
For production, germinable dry grain is swollen in warm water for 12 to 16 hours. It is then squeezed into a pulp in a moist dough mill. When using wheat, the porridge is loosened with yeast , with rye with sourdough . The dough (porridge) is cooked in boxes in the absence of air at a low temperature in its own steam.
