The last few days I've been making a warm porridge with oat groats for breakfast. This morning I thought I'd try using bulgur instead. I usually reserve bulgur for pilafs and grain salads, but here it takes on a different flavor when drizzled with maple syrup and speckled with currants.

Breakfast Bulgur with Currants and Maple Syrup
Yield: 1 Serving

1/2 cup dry red bulgur wheat
3/4 cup water
1 1/2 T currants (or other dried fruit)
1 spoonful of maple syrup

Cook bulgur in water over medium heat in a small saucepan until tender and most of the water has been absorbed. 10-15 mins. Remove from heat, add currants, and transfer to a serving bowl. Drizzle with maple syrup and enjoy.  Other variations could include adding cinnamon or dried fruits, dates, raisins, or apple snitz.

Since coming back from Germany, Matt and I have gone through two packs of sunflower seed bread, an entire jar of creamy, white, clover honey, Jacob's Kaffee, and two containers of Quark as part of our daily breakfast to remind us of our stay in Germany.

In Berlin and Görlitz, we stayed with friends, and in other cities, we stayed in Hostels and Pensions.  No matter where we stayed each morning we enjoyed fresh dense rolls (called Brötchen), butter, jams, spreads, fruit, cheese, müsli, and different types of dried meats. The array of meats to place on top of the roll could include liverwurst, sausage, and dried ham. Occasionally Quark would be placed on the table as well. It is a cross between sour cream and creme fraiche, sometimes mixed with herbs or left plain.   

At the Beneke home, Thekla provided us with many different options for breakfast before she would go into work. Plums are in season, and she made Pflaumenmus (plum butter), a thick spread made with plums, cinnamon and sugar.  It is boiled down and cooked for a few hours in a very similar fashion as our Pennsylvania German Apple Butter. I heartily spread it on top of my Brötchen, and I even put it on top of my Müsli with fruit salad.

At the Kempgen home, they provided us with a large bread basket full of thin rye breads, and seed breads. There was a large selection of homemade and brand jellies, including strawberry, elderberry and raspberry jam.  Jacob's instant coffee was served along side with at least three kinds of fruit nectar and juice. I would take a thin piece of the sunflower seed bread and spread the thick white creamy Raps Klee Honig on top. It is common to take a half of roll, spread butter or quark on top and place a fruit spread or honey on top of the cream. The Raps Klee Honig, the canola clover honey from Canada was crystallized, white and had a sweet taste and slightly raw, rough texture. It was delicious. I packed a jar in my return baggage and opened it upon my arrival back in the states, now after two weeks it is almost gone.

Where to find:
I have been unable to find the exact same white honey that I enjoyed in Görlitz, but I have been able to find various raw crystallized honeys. The Brötchen rolls I'll have to try to make myself. The folks at Artisan Bread in 5 Minutes a Day have a recipe that you can adjust to make a similar dense roll. The 1/4inch thin, dense, seed loafs that I enjoyed with honey on top can be found at the German Deli website or in the International Foods Section at Wegmans. Quark is made at the Vermont Farm and Cheese Company, I've been able to buy small containers at Wegmans. Due to dairy regulations Quark is unable to be imported from Germany to the United States. 

This morning I started my day with a thin piece of Seitenbacher's Farmer's Sourdough Bread with a spread of the creamy honey. When the honey runs out, I'll be back to my everyday whole wheat and flaxseed cereal with soymilk or porridge.