Circular economy with ‘Genbrød’
‘Genbrød’ is a sustainable sourdough bread from Danish organic craft bakery in Copenhagen, Jalm&B, with recycling of golden roasted hazelnuts, which has come in surplus from brewhouse Jacobsen’s production of the beer “Winter brew – A Nutty Ale”. Genbrød is a Jalm&B initiative to limit food waste, where residual products from other food productions are included in recipes and product development. Genbrød is raised on organic rye sourdough and preferment for 24 hours. The brew fermented hazelnuts are roasted and then tossed with the bread dough. The result is a tasty sourdough bread, which by the fermented and roasted hazelnuts gives notes of beer and fine acidity from the sourdough and toasted malt – the best of two proud crafts.
Golden toasted surplus
By reusing raw materials that would otherwise have been wasted, Jalm&B and Jacobsen are focusing on an everyday life full of opportunities over limitations. Avoiding food waste is not just about limiting errors and overproduction. It is also about seeing opportunities. Skilled and innovative craftsmanship exploits the potential of residual products and surplus that would otherwise end up as waste or animal feed.
The collaboration with Jacobsen started out with the opposite sign – when the brew ‘BRØ&ØL’ for Copenhagen Cooking & Food Festival 2018 came into being. Here, the talented brewers at Jacobsen brewed an organic beer of the type Saison on leftover bread from Jalm&B’s product development of the Artisan Bread. A fascinating collaboration saw the light of day, where competent brewers, bakers and chefs were inspired in their own way. A collaboration that to date, among other things has resulted in an interesting and tasty beer, a sourdough bread with the mask from BRØ&ØL brew – and most recently Jalm&B Genbrød with reuse of brew fermented hazelnuts. A collaboration established on professional enthusiasm and inspiration that creates tasty and uncompromising products, and makes sense commercially as well as in sustainability.