Apenburg's rye: The bread of the future with 2.40 meter high stalks!

Apenburg's rye: The bread of the future with 2.40 meter high stalks!

In the picturesque Altmark, more precisely in the small town of Apenburg, a very special story unfolds around the grain of the fields: rye. Andreas Schwieger, 70 years old and a real original from the region, bought a film canister with rye seeds a few years ago, which may have come from an old, exclusive variety. Open-minded and keen to experiment, he began with his first harvests and baking experiments in order to ultimately create his own Altmark bread. However, these shadow brooches, which look impressive due to their height of up to 2.40 meters, are not without challenges. They are susceptible to storms and damage, as MDR reports.

Schwieger purchased the seeds at the Nature Conservation Association stand during an apple day in Gartow. It is believed to be Martin Schmidt rye, a variety that was bred in 1936 and is known for its robustness and nutritional richness. In fact, Schwieger was able to grind 1.5 kilos of flour from his harvest last year and make it available to an organic bakery. Baker Karin Beier then baked four breads that were not only appealing in shape and color, but were also praised for being aromatic and juicy.

A look at breeding and tradition

The in-law's rye could definitely have potential, not only in the Altmark, but also as a valuable crop in times of climate crisis. Rye was the main grain in Europe for over 1,000 years and could become important again due to its robustness and adaptability. Particularly striking are neurohorse breeding lines that grow significantly shorter than their predecessors. These can better withstand wind and rain, which is of great importance for producers, because rye tends to “go into storage” after heavy rainfall, i.e. lie flat on the ground, which makes harvesting more difficult, as RiffReporter explains.

Organic farmer Peter Warlich plans to sow 100 to 150 kilos of rye next season to ensure there is enough high-quality grain for future processing. Another farmer has already planted his rye far away from Schwieger's garden to avoid mixing the varieties. This care is important not only for preserving the special properties of Altmark rye, but also for food safety in the region.

Tradition meets future

Plant research has been working on improving and preserving old rye varieties for many years. The Plant Breeding Association, whose origins lie in Martin Schmidt's rye farming, has specialized in regenerating this cultivated plant and preserving old varieties. Eckart Irion, who has managed the company since 1983, has carried out a variety of breeding experiments to increase the thousand-grain weight and ensure quality. Special compost and spray preparations are also used in biodynamic farming at Hof Grub, as described on Hofgrub.

Schwieger sees his plan for a single-variety rye bread as more than just a business, but rather a piece of cultural heritage that embodies the identity of the Altmark. He plans to call the bread “Altmark rye” and is primarily pursuing the vision of creating an authentic and characterful baked product that also reflects the region’s essential origins and traditions in every bite.

In this way, Schwieger produces not just a simple bread, but a symbol of the rediscovery and appreciation of old varieties in a modern world - a step towards a more sustainable and culturally enriched diet.