Aurion - Bread of the future from the grain of the past - Jørn Ussing Larsen

Fremtidens Brød af Fortidens Korn by Aurion's founder, grain enthusiast Jørn Ussing Larsen, in a new revised edition published by Politikens Forlag in November 2022.

Since the book was first published in 1999, a lot has happened at the cadastre on Guldagervej in Hjørring. Jørn has retired from Aurion and is now devoting himself to the tasks at Kornets Hus, which is the culmination of Jørn's many years of passion for grain and efforts to spread knowledge of the grain's excellent properties. In this new edition, a foreword about Kornets Hus is therefore also included.

In the book, Jørn talks about the old types of grain, about their origin, taste and baking properties, and then he talks enthusiastically about spelled.

Spelten is Jørn's heart child. The meeting with spelled back in 1991 was a turning point both for him and for Aurion, because it was the starting point for an exciting grain journey, where Jørn's curiosity has led to our large range of grains with a focus on ancient grains and Nordic country varieties.

Jørn shares his knowledge and experiences with ancient grains and with baking techniques. In addition, the book contains a large number of recipes for tasty and nutritious bread baked with the old types of grain. Different leavening methods are used in the recipes, and a large part of the breads are leavened using old leavening methods such as honey-salt leavening.

A classic for bread and grain lovers who want to delve deeper into the origins of the old types of grain.