Germany's Rare Wheat Bread Marathon Aims to Revive Whole Grain Love

A unique baking marathon will take place on May 8, 2025, at BeckaBeck Bakery in Römerstein. The event will test bread made from 25 different wheat varieties, including rare purple, yellow, and white types. Researchers and bakers are joining forces to explore how these grains could change whole grain consumption in Germany.

The project, led by the University of Hohenheim, aims to make whole grain bread more appealing to consumers. Currently, only 11 percent of German bread contains whole grain—and that number is falling. Prof. Dr. Friedrich Longin and Prof. Dr. Mario Jekle from the University of Hohenheim have spent years studying colorful wheat varieties. Their team examined 25 types: six white, eight common, ten purple, and one yellow meal wheat. The goal was to find grains that could improve both nutrition and taste in whole grain products.

On May 8, bakers will turn these grains into bread during a marathon session. The following day, May 9, a public tasting will let visitors sample the results. Research shows that many consumers prefer lighter, less dense whole grain bread—something these new varieties might achieve.

A press conference on May 9 will share the findings with the media. Experts from both research and baking will explain how colorful wheat could fit into the food industry. The event is part of a wider push to boost healthy eating through more attractive baked goods. The baking marathon and tasting will showcase how different wheat varieties affect bread quality. If successful, the project could help reverse the decline in whole grain consumption. The results may also encourage bakers to adopt these grains, offering consumers healthier and more visually appealing options.