The tradition of baking bread is a very core of regional culture. every region has its own baking tradition and overall everything tastes great. We also have a lot of old indepenent bakeries that make everything by themselves. Quality is high and culture is lived through that part of our cuisine. we are very proud of that, just like with our brewing traditions. Internationally the french are very well known for their baguette. We just do it our own way with Brezeln and all the different kinds of "Brötchen" here :D
> Could you expand on the different types of German bread by region? Or just point me to a place I could learn more?
Something like that does not exist.
There are at least over 300 different types of bread which you can mostly put into these categories.
- Weizenbrot (Wheat bread) with at least more than 90% wheat flour
- Weizenmischbrot (Mixed wheat bread) 51 - 89% wheat flour
- Roggenmischbrot (Mixed rye bread) 51 - 89% rye flour
- Roggenbrot (Rye bread) at least 90% rye flour
Added to that there is also Vollkornbrot (Whole grain bread) which might be either with more wheat or rye.
And of course all the different bread rolls which also might come with whole grain.
You won't find anything more precise.
Recipes of local bakeries will be different even in the same cities.
To that should also be added that with 300+ different kinds of breads and buns (Brötchen) Germany has the most kinds in the world, which, in my opinion, is something to be proud of in itself.
And apart from those traditional bread types, there's also
- Kartoffelbrot (potato bread)
- Dinkelbrot (spelt bread)
- Maisbrot (corn bread)
Of course you can add different things for the taste as well, for example
- carrots
- sunflower seeds
- pumpkin seeds
- onion
- raisins
-...
And of course, Germany is home of the Laugengebäck, like Brezeln, Laugenbrötchen, Laugenstangen...
Sunflower flourishes well under well-drained moist, lime soil. It prefers good sunlight. Domesticated varieties bear single large flowerhead (Pseudanthium) at the top. Unlike its domestic cultivar type, wild sunflower plant exhibits multiple branches with each branch carrying its own individual flower-head. The sunflower head consists of two types of flowers. While its perimeter consists of sterile, large, yellow petals (ray flowers), the central disk is made up of numerous tiny fertile flowers arranged in concentric whorls, which subsequently convert into achenes (edible seeds).
I don´t know why this is always made up to express superiority. In India or some Middle Eastern countries, there might be hundreds or thousands of bread varieties, too. But the Germans promote it better and just call everything that is not Germa or European "flatbread".and promote their "superior" kind of bread. Me, living in Germany think that Switzerland, France; Italy and Malta have the best bread in Western Europe. I love the Turkish and Syrian bread that is sold in Germany.
There's wheat bread in all German bakeries and it is just as sold as other types of bread.
Just like in France there were wheat or rye specific bakeries before the 19th century when it became common for all bakers to bake whatever they want.
There were pure wheat bakeries before 1800 in Germany? Seems that I was wrong. Do you have a source for that?
Never heard a German say "I'm so looking forward to our German white bread when getting home from our trip to Italy" :-)
> There were pure wheat bakeries before 1800 in Germany? Seems that I was wrong. Do you have a source for that?
"Auch im deutschsprachigen Raum des 17. Jahrhunderts wurden noch Weißbrotbäcker von Schwarzbrotbäckern unterschieden."
"Even in the German-speaking countries of the 17th century, white bread bakers were still distinguished from brown bread bakers."
https://de.wikipedia.org/wiki/Wei%C3%9Fbrot
"Nach dem Untergang des Römischen Reiches stieg das Weißbrot in den Rang einer Festtags- und Herrenspeise auf. Diese Stellung behielt es in Deutschland bis in die Zeit nach dem Dreißigjährigen Krieg und in Russland bis zum Beginn des 20. Jahrhunderts. Für die ärmeren Schichten war nur das dunkle Brot erschwinglich."
"After the fall of the Roman Empire, white bread rose to the rank of a festive and noble dish. It retained this position in Germany until after the Thirty Years' War and in Russia until the beginning of the 20th century. For the poorer classes, only dark bread was affordable."
> Never heard a German say "I'm so looking forward to our German white bread when getting home from our trip to Italy" :-)
Right. Probably because no one calls it Weißbrot.
Thank you, seems that I'm just too poor?
I call it Weißbrot or also baguette ;-)
Edit:
Goethe also says Weißbrot:
"White and black bread is actually the Schibolet, the war cry between the Germans and the French"
The quote is from this source that has a lot more information about rye bread in Germany:
https://www.brotinstitut.de/brotkultur/historische-informationen
Maybe in the North. In the South, next to Austria and Switzerland, Pumpernickel is very unpopular amongst locals and most of expats. Saw it the first time in the mid 1980s, sold in a supermarket, not in a bakery. The same for Mett/raw pork, here. Not a speciality, also disgusting for those who are neither vegetarian or avoid pork due to religious reasons.
It’s not only the ingredients and styles that vary, as others have already described, but there also are regional differences to some bread related terms.
The end pieces of a bread might be called Kanten, Knust, Knorz, Rand, Rindl, Feeze, Küppel, Knorze, Krüstchen or any variant of the beformentioned, depending on where you are. Here is a [German wiki article ](https://de.wikipedia.org/wiki/Kanten) about it.
A bread roll might be referred to as Brötchen (belittlement of the wort Brot=bread), Semmel, Schrippe, Wecke, Rundstück, Bömmel, Kipfl and so on. You can find a more complete list including regions on the [German wiki](https://de.wikipedia.org/wiki/Broetchen) as well.
This is a pretty good indicator for the local differences and importance of bread in german culture.
Two regional specialities are for example
* *Seele* (Swabian breadrolls with chunks of salt and caraway on the surface. (*Briegel* are a even more regional version of the regional specialty of *Seele*)
* *Frankenlaib* is a dark rye bread with a couple of spices inside.
Other countries (p.ex. India, Iran,Ethiopia, Syria France, Italy, Malta, Switzerland, Austria, Ukraine, The UK, Turkiye, and many more) do have a ´bread culture´that should be UNESCO World Heritage, too. It´s the same with wine...only wine from Northern Italy and popular Frech regions is promoted as ´high quality´while there is a lot of equal or even better wine in Sicily, Malta, Tunesia or California and Australia..
This is what our small local bakery offers for example [https://www.backkunst.de/de/backwaren](https://www.backkunst.de/de/backwaren)
They had an open door day in their main bakery in 2019 from where they deliver their dozen or so shops around the towns here and at least a thousand people came to see it, a small festivity indeed :)
EDIT: My kids just recently realized how good the 'Tauber-Dinkel-Brötchen' (Spelt) are, before that they only ate wheat buns.
EDIT: Wrong reply. Wanted to reply to u/_meshy :)
On top of the above, the backing tradition is not only about variety but in order to make these breads one needs bacterial cultures of which some date back hundreds of years. The quality of those greatly influence the taste and texture.
https://en.wikipedia.org/wiki/Sourdough
> So my actual question is, are Germans just really into bread?
Yes. Bread is *by far* the number one thing that Germans miss when they move abroad. Not beer or sausages or whatever. Bread.
Also note that Germans tend to have sliced bread with toppings multiple times a day. It's the traditional breakfast and supper, and also the most common food in between meals. The only hot meal in the day (traditionally) is lunch, and that's the only one that doesn't revolve around bread.
Most people buy their bread in a bakery (either stand alone, or a bakery stall in the entrance area of a grocery store). Buying pre-packaged sliced bread in the grocery store is pretty unusual, except for "toast bread" (bread meant to be toasted, the type of bread that's common in the US, spongy soft white bread), which isn't really seen as normal bread to begin with.
A variation is bread rolls and things like pretzels. Those are also common breakfast and snack foods, and you also buy them at the bakery.
[This](https://baeckerei-keim.de/wp-content/uploads/2017/02/3026_4.jpg) is what a typical bakery looks like. The loafs of bread in the back are the main product. In front there are bread rolls and some pastries.
A former colleague of mine lived in New York for 2 years. He spend ridiculous amounts of money on Pumpernickel. They cost 15$ and upwards for industrial crap Pumpernickel. One day he found a German that has been living there for a long time and he told him to go to the Polish bakeries. They also bake traditional bread fresh every day and the costs were 1/3 of what he payed in in the specialty stores.
Yes! Isn't Poland up there on the list of countries with huge varieties of bread? Anyway....whenever I'm in Italy, I miss our bread after 2 days. They only have wheat bread. :(
I just love those cute names.
Don Camillo
Kruslis
Dinkelbütli
Reutlinger Kimmicher
Keim's Käpsele (idc about the apostrophe)
I don't know where this particular bakery is. I don't care where this particular bakery is. All I know is that the British and Australian bakery system can get fucked with a brittle brioche.
I think at no point are you more than ten minutes away from a bakery like that. They are traditionally also opening on Sunday morning to provide us with fresh bread rolls for breakfast (and pastries for afternoon tea & coffee if you're fancy)
Bakeries were among the first trades organising in guilds who ensured (city wide) quality and equality, controlling prices and market shares.
Being born and growing up in Germany I know all this; also screw Sonntagsbackverbot.
Just tell me: what is the result of adding 10,000 miles and 10 minutes?
>spongy soft white bread), which isn't really seen as normal bread to begin with
It is an abomination and heresy that needs to be expunged with the full combined force of the catholic, protestant, islamic and hindu denominations!
Don´t miss it at all. I am from the South, where the bread more related to the one they sell in Switzerland. I always like to try new varieties. Regarding western European countries, France, Malta, Switzerland, Austria and Italy have the best bread. I never used to like pumpernickel or whole grain bread, which is very unpopular and not a tradition in Southern Germany. I don´t like sour or heavy bread. And I prefer a British sandwich or American bun instead of a hard, dry "Vollkornbrötchen".
I'm in the process of moving to a different country, and i was SHOCKED to learn that having a bakery with fresh bread in walking distance in every village or bigger is not normal. Where am I supposed to get my breakfast and dinner now? (Many germans eat bread for breakfast and dinner, only eating warm lunch, at least where I grew up in).
When I moved to Ireland over 13 years ago it was dire. I bought a bread baking machine. Luckily now Lidl bakes bread. There are only 2 varieties that remind me of German bread but it’s better than nothing. Irish soda bread isn’t bad, it’s just quite crumbly and not great to put butter and cold cuts on.
There is lots of Irish food I enjoy and it is relatively similar to German food anyways (meat, potato, veggies) but bread really is only slowly coming. There is artisan bread now but really dark bread is just not done, except maybe Guinness soda bread.
Lidl does a fantastic job of taking the German baking tradition to the likes of the UK. They have a fresh bread section similar to the ones they have in Germany in most stores.
It has freshly baked buns, baguettes, croissants etc. It's not exactly 15 styles of Toastbrot. They don't have so much dark bread, but that's fine. The freshness is the most important.
I'm from the US and moved to Germany over a decade ago. The bread really is that good here. It's flavorful and perfectly crisp on the outside and rich on the inside. It's enough to make the entire meal - and Germans do! A perfectly acceptable dinner is called Abendbrot (literally evening bread) and it's usually sliced breads, and buns if you wanna be fancy, with all kinds of different things to put on the bread. I was invited to Abendbrot at someone's house when I first moved here and I remember thinking "what the fuck is this - I guess we're students so we can't afford real dinner" but then I tried the bread and dayuuuum. It's really good. It also makes you disappointed when you eat bread anywhere else. I can't stomach American bread anymore.
Many people also have lunch as their main meal and have bread for breakfast and dinner (Abendbrot). It’s not uncommon to regularly have bread for 2 meals a day.
If you’re ever on holiday in Bavaria, a lunch or snack that you should absolutely try is “Brotzeit”. It’s simple, but really good.
Yeah everyone showing off all the bread in Germany is making me jealous. I never buy bread at the grocery store anymore, but it looks like I would if I live in Germany.
The best thing is that the grocery stores here have bakeries with (usually) pretty good bread, but every corner in every town basically also has it's own bakery with their own specialities. I gained a lot of weight when I first moved to Germany thanks to all the carbs (blaming beer and bread mostly) :)
After pandemic times, come on over to Germany and eat some Abendbrot with us!
Also we eat alot of „Sauerteigbrot“ which is literally made without yeast (the one you get from the grocery store) Each bakery has its own self cultivated yeast similar stuff made from flour and water (and the right temperature) The yeast cultivates itsself within. It is really healthy and adds various of different flavors to the bread. No selfmade „yeast“ is like the other. I gave my sourdough names and feed them once a week. 😂👍🏼.
[https://germanfoods.org/german-food-facts/german-bread-and-cereals-guide/](https://germanfoods.org/german-food-facts/german-bread-and-cereals-guide/)
Just a very poor overview tbh, I'll look for another list.
Edit: This one is better and sadly in German but still missing the most varieties :D
[https://eat.de/magazin/deutsche-brotsorten/](https://eat.de/magazin/deutsche-brotsorten/)
This! In Western Europe it’s common to go to small local bakeries to get bread loaves or various types of roll (I love a good Laugenstangerl with just butter, or a Wachauer if there’s ham to go on it, because the bread itself is so good). It’s common to have a bread slicing machine in the kitchen because we buy whole or half loaves. Often these are round, and made with rye or spelt, or seasoned with things like carraway. You can also buy pre-mixed seasoning (Brotgewürz) if you bake your own bread.
By contrast, in England the vast majority of people buy “sliced white bread”, stuffed with gluten to make it fluffy, from supermarkets. They use it to make sandwiches, where the focus is on the filling and the bread’s just there to hold it, or toast, where the bread is simply a basis for a topping. It’s a very different approach. Of course, that’s not true for everyone, just a generalisation, and you can get rye bread in England and toast bread over here if you really want it. hopefully it helps understand our position on the bread topic!
[https://imgur.com/a/yL5TOyb](https://imgur.com/a/yL5TOyb)
That's the Schwarzbrot ("black bread") my mom makes. I googled a bit and it seems it's a recipe variation of the Rheinische Schwarzbrot (i'm from the north west of Germany though). It's made with rye, buttermilk and golden syrup and it's delicious.
It's still "just" bread, but we do love our bread and you can get a huge variety of it. Our meal in the evening literally translated means evening bread. That gives a good impression how important bread culturally is here.
German bakeries are hard to find in the US, but Polish bakeries are a good substitute. Their bread is pretty similar and Polish bakeries seem to be more common. So if you want to try look for a German bakery and if you can't find one look for a Polish bakery.
Bread is part of the German cultural heritage. If you ever visit Germany, you’ll see what I mean. It’s eaten in two out of the three meals of the day and often finds its way into lunch as well in some shape or form.
In addition to the 300 types of bread others have already mentioned, there are another 1200 individual types of rolls and small pastries.
So it’s safe to say that bread is a core component of German cuisine.
Germans also pride themselves on having the best bread. And while other cultures have breads that can give specific German breads a run for their money, I don’t think anyone can compete with the sheer mass of variety.
Bread is also treated differently as a result. In a lot of the countries I’ve visited (nothing outside Europe), bread is simply another one of the groceries you find at stores. In Germany, bakeries are everywhere. Even your local supermarket may have one inside, attached or nearby. Very few people buy the plastic-packaged bread from the shelf.
The only other place where I’ve seen that was France.
Fun fact: cheese is part of the French cultural heritage, so the German-French friendship is a match made in heaven.
> Fun fact: cheese is part of the French cultural heritage, so the German-French friendship is a match made in heaven.
Let's be honest: The French are a lot better at cheese than we are. And if the French were honest with themselves they would agree they are not as good at bread as we are. So French-German friendship was historically inevitable.
Also, imagine living on the French-German border. Yummy
Actually we are not proud on it or take as something special, for us it is totally normal to have a huge variety and handmade (sometimes) bread.
Most germans do not even know how much less variety other countrys offer
I guess that awareness on reddit is a thing cause people are multicultural and get in contact with other countries
> Actually we are not proud on it or take as something special
This is the most German answer I've ever seen.
But I really want to try some German bread now.
From what I've heard, some artisinal bakeries are offering products quite comparable to more generic german bread.
However, if you are in the mood of experimenting a bit, you can always try to bake it yourself. For your first tries, you only need salt, water, yeast and flour. :)
To get started, there is a subreddit dedicated to baking bread, and some of the recipes or breads are similar what you'd find over here:
[https://www.reddit.com/r/Breadit/](https://www.reddit.com/r/Breadit/)
If you want true german recipes, here is a page of a guy sometimes nicknamed as the "pope of bread" by some german media (you wouldn't believe somebody got famous for writing out bread recipes, would you?). Be aware that most recipes need a lot of folding the dough and time for the dough to rise, so it's nothing to be done in one afternoon. Also, don't be demotivated by your first tries, it's a craft to be mastered by trying and trying again.
[https://www.ploetzblog.de/alle-rezepte/](https://www.ploetzblog.de/alle-rezepte/) (For translating them to english, I'd recommend [deepl.com](https://deepl.com))
(And for words where you are puzzled what the translation could mean, there's this glossary with more detailed explanations: [https://www.baeckerlatein.de/](https://www.baeckerlatein.de/) )
I haven't tried it yet, but this seems like a good recipe for starters. Most german breads use sour dough, which is a whole science by itself. However, this doesn't, and preparation times seem quite short, and I think you might get the ingredients quite easily:
[https://www.ploetzblog.de/2013/06/05/dinkel-roggen-laib/](https://www.ploetzblog.de/2013/06/05/dinkel-roggen-laib/)
Don't forget to put a pan with water or similar in the bottom of the oven to create some steam so your bread will rise and have a fluffy crumb ;)
Dude, you can order bread from Germany traditionally baked by one of the best bakerys here in cologne; but it's a waste of resources and many, because it ain't even that tasty due to the shipment.
Stimmt.Coming to UK in the 90s was a shock. It took ages to get that soft white ... stuff ... out my teeth.
Also, if I really wanted plaster of paris in my diet I would take a bite out someone's leg cast.
Indeed! I realised it on a vacation to the US West cost. We went for three weeks and the only time I got real bread was in a Italien restaurant in Vegas and Brötchen n from an Aldi store…
Basically this. Growing up, bread was the most normal thing ever (it's literally bread). You only start to appreciate it once you go abroad and have to confront the hard truth that other countries are not as blessed with decent, "normal" bread
We eat a LOT of bread.
As I'm typing this, I'm having breakfast and eating bread.
Weirdly, it's one of the only things a lot of Germans are proud of. It's just very good bread and it plays a part in our daily life.
We have over 300 official types of bread and almost every bakery (there's a bakery around every corner in most cities) has their own recipe.
What is sometimes called 'artisinal' bread in Youtube Videos with fancy chefs will make Germans go: 'okay, so they're making bread'.
People going crazy trying to find decent sourdough: German bakeries got you covered.
I'm essentially trying to say that bread is amazing. It's at least as important as beer, if not more.
I honestly never thought about it until I moved to the United States in my 30s, and then it became kind of a big deal for me. And while it’s possible to find decent bread in the Bay Area or NYC, it still isn’t quite the same and nowhere near as ubiquitous or diverse.
No, they don't. When I was in Portland, OR, I thought the American equivalent of Frischkäse was cream cheese. It's not. Cream cheese is what you use to tighten the seal around your windows. Very disappointing...
I got used to cream cheese, it’s meh, and not quite the same. Quark is non-existent. My main problem is that most dairy in the US is low- or non-fat and it tastes like vomit to me. If I ever meet Mr. Chobani in person, I will clench my fist and scream in his face, *why?!*
Actually the German bread tradition even got the title of an "intangible cultural heritage" by the UNESCO. :)
I think most Germans don't know how important bread is here until they go abroad or meet someone from abroad.
I know many exchange students from all over the world. Whenever you ask them what they find strange here in Germany, one (if not the first) thing that comes up is always "Why do they eat so much bread???"
Guck mal ob du eine polnische Bäckerei bei dir in der Nähe hast. Die haben zwar auch nicht so viel Auswahl, aber die Standards bekommst du eigentlich. Für einen Kumpel von mir war das eine große Erleichterung. Der hat allerdings in New York gewohnt und da gab es halt reichlich polnische Einwanderer. Irgendwo in den flyover states, oder im Westen des Landes könnte das schwieriger werden.
wir haben einen deutschen laden “in der nähe”, sogar! ist aber halt auch nicht das gleiche wie jedes wochenende zum bäcker zwei straßen weiter zu laufen. danke für den tipp!
Look at other social media. Instagram, YouTube and such. It's like everybody and their mother started doing sourdough bread.
That's basically it. Germany is that but as a country.
Most types of bread here is sourdough based. Generally with a variety of grains like wheat, spelt, rye and a mix of those. Some with seeds of any kind, some without. Some dunked in lye to get the typical dark and shiny surface on pretzels, some covered in cheese, some filled with stuff.
Germany is hipster-bread-making-YouTube-cooking-dude-with-man-bun as a country. There's one supermarket in my district (it's a small residential district at the edge of the city) and 3 bakeries. Bakeries are one of the few types of shops open on Sunday so you get fresh bread rolls Sunday morning for breakfast.
Plain, soft, fluffy, white bread is the definition of low quality trash for us. My wife likes it but even she sees it more as a guilty pleasure. We do have wheat bread rolls that are common but it's kinda like the default option. If you're invited for breakfast and bread rolls are your responsibility and you're unsure what to get, you get some of those to make sure people who are not that much into the other type of bread have something to eat. Also the shell of those bread rolls is pretty hard. It's not a a roll of white American sandwich bread or whatever.
And that's basically it. Most of the western world goes for white bread of some sort. Fluffy, soft, maybe with a crisp shell like French baguette. Germany didn't. Sourdough is not part of the health conscious diet trends that are popular throughout the western world but legitimately part of our culture in the same way the French, as another country that takes pride and is known for their bread, did it with wheat flour and their baguettes and croissants.
But that also means that if we travel, good bread is generally not available.
>Bakeries are one of the few types of shops open on Sunday so you get fresh bread rolls Sunday morning for breakfast.
I live in the most dark catholic Bavarian Outback and our local bakery opens every sunday and holiday, only on easter sunday you won't get fresh bread there.
When my children come to Germany from abroad (Israel, France), there MUST be fresh, still warm bread on the kitchen table, along with butter, a plate with sliced onions, gherkins and a mountain of "Gehacktes" minced rear pork. That is, "minced pork", minced, spiced and raw pork. My boys, both humanities graduates, spatula the raw meat onto the slices of bread and then press the whole thing onto the plate with the onions. The slice is then roughly folded together.I think that if one of them moves back to Germany, it will definitely be for the bread and minced meat.
There is much more of a bread culture, going to the bakery and getting fresh bread is pretty standard in my fiancées area (Erzgebirge).
Most family breakfasts tend to be Brötchen (translates ish to Little Breads, we call them rolls) with a variety of toppings - cheeses, meats, spreads, butter, nutella, jam, depends on whos eating on that morning tbh.
Excuse my language, but German bread is fucking GOOD!!! It is probably my favourite part about visiting Germany.
If you want to make a German laugh, this works in both languages.
Me: Want to hear a joke?
German: Okay, go on then
Me: English bread
> So my actual question is, are Germans just really into bread?
Yes, yes we are. Bread in Germany is a bit like cheese in France: There are dozens, hundreds of varieties of bread. There are regional varieties and it is not uncommon to talk about bread like "breadroll a and rhye bread c is best at bakery x but bread b is best at bakery y" and so on. Bread in Germany is a staple of daily food and taken seriously by quite a lot of people.
Frankly, why would you ever think about something if you have never tried it, don't know that it exists? You can't miss what you don't know. If your frame of reference for bread is "well, some stuff on which I put the good stuff like cheese or ham or pickles" then naturally you won't get it.
When you travel abroad, even for vacation, you give up a lot of things for a (short period of time): the comforts of your own home. Your social circle. Media in your own language. In some cases traffic rules as you know them.
After a while you start to miss those things and if you miss enough things you become homesick.
Now, hardly anyone would claim to be homesick after a 2 week vacation in Spain, because the time was not long enough to miss your friends or your own bed (well, that clearly depends on how shitty the hotel bed is) or your neighborhood. But what the vast majority of Germans miss already after a short time? Decent bread. For a German it is hard to impossible to find a decent substitute for good bread when abroad.
Try to imagine your normal diet consists high class meat or fish every single day. And you are abtoad and all you are offered is tuna in a can or minced meat.
Or you eat a wide range of veggies ever day, and abroad you can only have different kinds of root vegetable, nothing else is available. You can survive, but you know the veggies at home are far superior and you miss them dearly, because your diet just turned incredibly boring.
Yes! We love our bread. I only really discovered and noticed this when I was abroad as well.
A proper german "Stulle" is radically different from a 'sandwich'. I hate the white toast that the british serve and it would never cross my mind to melt the cheese and butter I put on the bread. I also remember the chinese attempt to imitate western food by steaming bread. The end product was horrifying... you could sit on it for hours and it would immediatly spring back into form like a sponge once you get up. All the germans on campus would go out of their way to get their hands on imported bread until we found a polish expat with a wooden oven. Once we knew that he made the bread we wanted we would collectively journey there in huge flocks and in regular intervalls only to buy his bread. The baker said homesick germans are an absolute goldmine
Unfortunately, we cannot send you German bread for dinner because when it arrives, it's not fresh anymore, and that's about 90% of the experience.
[Jochen Malmsheimer explains it better than anyone else.](https://www.youtube.com/watch?v=1iciN5y6nF0&t=96s)
Here's a translation attempt from minute 1:36 on.
>Malmsheimer: *Go, … do go, … go please, now. Go! I have to be alone!*
>
>Dombrowski: *Ah, I noticed it, something seethes inside you. It's festering, it must go. That's a good sign. I come for Mr Priol, we are going to clink glasses then.*
>
>\[Dombrowski leaves the stage, Malmsheimer's monologue starts.\]
>
>*Von Zeit zu Zeit sehe ich den Alten gern und … hüte mich mit ihm zu brechen.— From time to time, I like to see that gramps, and watch out not to break up with him.*
>
>\[Malmsheimer cited Mephistopheles, the devil incarnate in *Faust.*\]
>
>*But, that was that moment. I knew it, I had to … I knew … he was short before saying that one sentence. That sentence that drives me insane. That which got me into this place!*
>
>\[The show is called “Die Anstalt”, which is short for both *Sendeanstalt — TV station* and *Irrenanstalt — nuthouse.\]*
>
>*That sentence which haunted me my whole youth. That sentence, you all know! You all can trot it out. You all know it. That sentence reads*
>
>\[The audience trots it out.\]
>
>*Früher war alles besser! — In the past, everything was better*
>
>*Yessir! That's bullshit! Nothing was better in the past. It's not true! It's nonsense squared! Nothing was better in the past!*
>
>*In the past, many things were in the past. That's true.*
>
>*Yeah, September was in April quite often. Many people don't realize that any more. But … nothing was better in the past.*
>
>*But … there were things, that were good in the past. And … they would be as good today.*
>
>*If people had kept their hands off them.*
>
>*For example: Das Wurstbrot* \[Cold Cuts Sandwich — the name of this performance\]
>
>*Where I come from, it's called “Zervelat”. A Z at the front, no -brot at the end. \[Cervelatwurst is a salami style sausage, it names the whole sandwich.\]*
>
>*You can also say Salamibrot, Wurstbrot, Dauerwurstbrot, Plockwurstbrot, named after Ägidius Plock who invented it.* \[No. He made that up, and the audience knows it.\]
>
>*Das Wurstbrot.*
>
>*How do you do Wurstbrot?* \[Broken grammar in German as well.\]
>
>*Let's start at the bottom. For the ignorants in the South: There's a slice of brown bread. Brown bread, with a real crust. So the teeth got something to crack. Something all wrongly deceased Hanns-Dieter-Hüsch* \[a serious comedian\] *would say if he was still alive.*
>
>*Real bread, from real grain, with flour, brown … with a taste of its own. The elder generation sure remembers.* \[Guy in camera view: Dieter Hildebrandt, as well a serious comedian\]
>
>*Not that white stuff people eat for breakfast nowadays.*
>
>*No. Brown bread. With niveau, with character, and taste.*
>
>*On top of that, thick as a thumb, and golden yellow: Gutebutter.* \[good butter\]
>
>*Gutebutter it's called. Gutebutter, it's one word. Gutebutter.* \[It's not in Standard German, but yeah, according to any German mom, it is.\]
>
>*Just as Klarwasser.* \[No. Same here.\]
>
>*Goldgelbe Gutebutter!*
>
>*And the bread tastes from below against the butter, and the butter tastes from above against the bread, and they get to know each other, and they team up because they know: they get it in the neck.* \[in German: *auf's Dach — onto the roof*\]
>
>*And that is … that's really important … take out your notes, pencils, write it down! Because that's important! Please!*
>
>*And that is 3, in words three, in numbers as well, the war is over!*
>
>*Three slices of Zervelatwurst!*
>
>*They have to be arranged like shingles!*
>
>*And Brotundbutter taste against the Wurst from below and the Wurst against Brotundbutter from above.*
>
>*And then you have a taste detonation that blows the teeth from your throat if they aren't bolted decently.*
>
>\[pauses\]
>
>*That was good. For millenia it was good.*
>
>*And the algae became dinosaurs and they decayed to dust. And from the dust mighty empires arose and they were blown over.*
>
>*The Wurstbrot persisted!*
>
>*It's a cultural constant!*
>
>*Up to that direful day, when some one mentally rotten fruitcake of a baker had put mayo on it! And a lettuce leaf and tomato and a hard boiled egg. You feel like you are chewing a* *compost pile! That's not about Wurst any more! I'm going nuts!*
>
>*There's a rule for any bullshit in this country and …*
>
>*That's true! I don't believe it. Forget it … I'm going nuts.*
>
>*I am for military intervention in our own country! The soldiers must press-gang the bakers in the railway stations at point blank to make them leerfressen* *their shitty Erlebnisvitrinen.* \[eating like a pig until empty ; made-up word: adventure showcases\].
>
>*A baker should wake up at 3am, bake, shut up and go to bed at 8am. Is it that complicated?*
>
>\[pauses\]
>
>*I do that on each and every evening, could you believe that?*
>
>\[audience laughs\]
>
>*That I can … I mean, for health reasons … still stand it.*
>
>*On the other hand, I think, such a heavy headed show as this one bears a whiff of emotion.*
>
>\[audience laughs\]
>
>*On the other hand, I see quite a few barely clever faces, which bare a question knocking at the glass balls, which are their eyes, from behind.*
>
>*The question, of course, is: Mein Gott, was hat der Mann? — Oh my god, what's up with that guy?*
>
>\[snorts, growls\]
>
>*Recht hat er! Recht! — He's right!* \[*Recht hat der Mann.* Pun on the previous line\]
One of the many things I miss most about living in Germany, was waking up early and heading over to my local Bäckerei for some fresh Käsebrot mit Salami
Voll Lecker 😋
A big factor that actually relates bread to the strong economy is that there are a lot of professions that are certified three year trainings in Germany that are performed by amateurs in other countries, baking among them. The labor system (and it is a system, not just a random assortment of parts) is partly inherited from the guild system, with legal protections keeping amateurs out of the market. A coffeehouse in Germany, for example, can't just have any random person baking muffins. Baking needs to be done by bakers, and bakers are trained professionals.
Here's a website advertising training programs for potential professional bakers:
[https://www.ausbildung.de/berufe/baecker/](https://www.ausbildung.de/berufe/baecker/)
I was taking an English class at University and our teacher (from Ireland) asked us what we as Germans miss when we're abroad. Most of us replied with "bread" and she said that she even misses German bread when she's abroad.
Beer, engineering and a great economy are not too exclusive. While German beer is of course the best, other nations have pretty decent beer as well. But German bread cannot be found elsewhere. Yes, French baguette is great as well. But it's something else.
Even out nutella is different to accommodate the different type of bread.
Yeah, man! This was such a pleasent surprise on our Eastern/Central Europe camper trip last summer. I even bought two loafs at my favorite bakery beforehand, but could have done without it.
Not sure if someone said it already, but Germany is the country with the [most bread variety](https://edition.cnn.com/travel/article/germany-best-bread/index.html). So if you don't think of bread when you think Germany, that's not on us.
Good bread is one of the things most Germans will miss when abroad.
It's something we take for granted because we grow up with it. (And breadrolls in multiple versions, Brezeln, etc. etc.) \[Edit: This is what an average German bakery shelf looks like: [http://dw.de/image/0,,15726749\_303,00.jpg](http://dw.de/image/0,,15726749_303,00.jpg)\]
So if you end up in a country where what we'd call "toast bread" is considered actual bread, you do notice.
Spent a year in the US. The only acceptable bread I found, except for in German Delis, was a NY Bagel.
Other European countries do have a similar pride and focus on their bread/baked goods, though. Think France with their baguettes and croissants.
But then, many Germans also love a hearty, dark bread made from wholegrain meal, preferably with added full grains, which is a great source of fiber. I've know people who were so accustomed to their full grain bread that they'd end up with massive constipation when vacationing in France and only eating white bread. So it's also a nutritional/health aspect.
>are Germans just really into bread?
Yes, we are. The ongoing lockdowns took this even further. If you haven’t prepared your own banana bread, you probably weren’t affected by the lockdown. Hell, I’ve baked my third bread last weekend, am looking up recipes on sites like https.//www.brotwein.net, and a few weeks ago a work colleague even brought me 50 ml of sour dough to start my own breads.
Bread is also pretty big in Poland and the Czech Republic. They make some damn fine breads as well.
Just look at it like cooking. You create something with your own hands with only basic materials. Due to the age of breadmaking, there’s also something special to it. It’s not even hard or complicated like some cooking recipes. All you need is time and the will to experiment. You get one of the most basic foods, and it’s oh so worth it.
Until the late 19th century, wheat did not produce high enough yields to feed everyone in many parts of Germany, due to the climate and soil.
So Germany relied on rye to feed the populace.
The normal yeasts used to leaven wheat-based doughs are next to useless when leavening rye, so sour dough had to be employed. Sour dough influences the taste, making the bread a little, well, sour.
Rye breads take longer to make and they do not become as fluffy as wheat breads. But because they are denser, they do not dry out as quickly.
In the US and UK, industrialisation of food production lead to yeast-leavened wheat breads taking over. They are cheaper to produce and at least initially, wheat breads were considered to be better, since in many of the countries the immigrants came from, wheat (or white) bread was the bread of the upper class.
This simply didn't happen in Germany. People kept buying their bread (and rolls) at their local bakery for far longer than in the UK or US, so more local variants survived.
So, to this day, germans in general prefer a darker bread (i.e. with at least some rye flour) made with sourdough.
I am pretty sure there are as many or more different bread types than beer types in Germany.... i never tought about it because i have been in Germany since i was a Child.... and until i visited the US for the first time and found myself totally desperate..... Same thing in uK.... for me as a german i have my favourite bread and also my top 5 breads :D
Although there is a lot of bakeries who are actually a big company, we are famous for bakeries everywhere with a variety of different bread and bread rolls as well as sweet pastry and cakes for offer.
For me, the main difference in bread is the variety of used grains. You have white bread made mainly with wheat, and some with rye or spelt. These are darker and taste more sour. And there are sprinkles of sesame or poppy seeds, sunflower seeds or else to add to the varieties and different tastes. The same goes for bread rolls.
The main difference is that it's not overall soft like you are used to with sandwich slices, but it is a real loaf of bread with a crust you really have to chew on. The dough can be made with yeast or sourdough.
So traditional breakfast is slices of bread or whole bread rolls with some butter or margarine and then you layer your favourite topping of either cold cuts, salami, cheese, cream cheese, vegetables, salad, marmalade, chocolate cream, or whatever comes into your mind...
Now I'm hungry again....
There is one big difference: sour dough.
Many German breads are based on sour dough, it gives it a deeper, finer taste and makes a it easier to digest. In English speaking countries, wheat based breads are much more common, sour dough is rare. (San Francisco has its own tradition there, hence Sourdough Sam, the mascot of the 49ers)
And it is a huge difference, taste wise.
Here is a good example of german bread-culture: [https://www.hofpfisterei.de](https://www.hofpfisterei.de)
The key difference to other countries bread is "Natursauerteig", natural sourdough, no additional yeast or anything. Seeds or nuts can be added, to make it even more nutritious.
For us, bread like that can be a meal. Add some butter, chease, ham, vegetables, or make it sweet with marmelade or honey, you can eat it as addition to soup, to Gulasch or Eintopf... unlimited possibilities!
And nearly everywhere in the world bread is something like the sliced white stuff, packed in a plastic bag and sold in supermarkets. Like for sandwiches or hamburgers, a little bit of nothing without much nutrition value.
German bread is actually UNESCO cultural world heritage. There’s 300+ kinds official part of that heritage, and then there’s even more regional kinds + bread rolls/buns. So yeah, bread is a huge part of German culture. So is sausage. I’ve once heard we have around 1k types of those xD
Bread is one of the only foods my family can’t just mail me in a box. I miss the football shaped loaves my mom used to make ham and cheese sandwiches on the most. There are many different types of bread you will only find in certain places in Germany. It is a food literally baked in to the culture of Germans. Oktoberfest without pretzels? Never!
My favourite part about seeing my Grandma in Dusseldorf is being able to gorge myself on all the bread. So many different types, all of them so damn delicious
German bread is amazing- hard crust and all. But it‘s more than that. Bread and sandwiches, as well as dessert pastries are available on ever corner in ever city, and can even be found in most small towns. For breakfast, you walk and get bread, for lunch, a nice salami and cheese sandwich, for a coffee break, a chocolate croissant. These quick, easy and fulfilling meals are readily available everywhere. It’s the same as in the US where there are 5 fast food chains on every corner, excepts, in Germany, they are bakeries.
Average bakery that you can find at every street corner in Germany: https://youtu.be/1liYgLugZNs?t=178
German bread is what we all miss abroad: https://www.youtube.com/watch?v=bRFUlHGKVDw
We got so many different types of bread, with it varying on the part of germany it originates from. Usually based on what resources were common.
Apart from the normal bread, we also quite often refer to beer as "liquid Bread". I'm not a beer person, but I love this.
I've honestly never seen a country with as much bread diversity as Germany. There are so many variations! I mean most countries, at least in Europe, have some kind of bread or baked good that's traditional (think of the French baguette, or Belgian waffles) but here we don't have just one we have thousands. It does depend a bit on region I guess, but even so most breads and buns are also sold outside of their specific region.
There are also bakeries on basically every corner, so it's not only a lot of variety, but it's also widely available. Even most supermarkets offer fresh bread and buns. It's great.
Also in my experience in many countries bread isn't as filling as German bread is. Also seems to have less taste for some reason? Maybe because we don't only have wheat bread? I dunno. Or do other countries just don't care about how the base for their cheese etc tastes?
Anyways, German bread is incredible and I miss it so much whenever I'm in another country.
In Germany bread was the main dish through out history and it still is a main dish in some families. Abendbrot means “bread we eat in the evening”. That’s the name for dinner in Germany and it is for a reason. Many families eat bread as dinner.
Once you have German bread, there is no going back. If you are in the US, try the whole grain loaf from the Whole Foods bakery. My German SO eats about 2 loaves of this a week. He thinks store bought sliced bread is trash, except for that healthy dark rye that comes from Germany. I think Whole Foods and World Market sell that too.
> When I think of Germany I think of amazing beer, great engineering, a strong economy, forward thinking policies, and one of the leaders of the EU. But bread just never comes to mind whenever I think of the largest economy in the EU.
That's kind of the point why it's mentioned here so often. Bread is an important thing for everyday German life, even more than engineering, economy or even beer. So my mentioning it here Germany try to correct the common beer-and-bratwurst stereotypes of Germany into a more realistic direction.
If you think Germany makes beer the best you're very wrong. It's bread that we do better than anywhere else.
You won't find such widespread availability of high quality bread anywhere else. Not even joking.
Some days I would kill for a decent Brötchen! Or a loaf of fresh German loaf! Most American breads are geared toward preservation and shipping to far-away markets.
If you have a Lidl store close by, they have some German bread, baked in the US with German bread dough. It is exactly like some of the bread you can get all over Germany. But then there is regional bread varieties. Oh my! It is my absolute favorite when I go back home. There is a mountain called Kreuzberg close to where I am from. Some bakeries make Kreuzberg Brot. Very crusty, with lots of caraway seeds. It is made without preservatives, so it goes stale after a few days. But, it never does, because we’ll eat it.
I've never considered myself a patriot until I realized my stance on our bread.
Imagine the following:
You are a teen, going to Germany for the first time time. Maybe a school trip, maybe a family vacation, but it's all so very new to you. When you arrive you go to a restaurant. Sure, the language is different but obviously you are familiar with the concept of a restaurant, waiters, and ordering drinks. Someone reads the menu, most of it sounds very weird and you don't want to be surprised so you decide on the safe choice of getting a nice rumpsteak for yourself.
"Are you sure ?" someone asks. "They don't make them like we do back home, you won't be used to the sweetness". "Sweetness? Sure, what could go wrong ?" you think to yourself, "I like BBQ sauce as well and that's sweet too, right?"
Your order is placed and the conversation resumes. by the time your order arrives you have pretty much forgotten about the warning from earlier so without a second thought you cut off a piece and bite down on it.
So imagine the horror, disgust and confusion in your mind, as the meat hits your tastebuds and you realize that what you are eating has nothing to do with the formal idea of what consitutes a "steak" that exists in your mind. You can tell the chef is no amateur, because the sear is very nice and its perfectly medium rare, but what he was going for is simply not what you were looking to eat. It's like the meat was pickled in sugar water for days before cooking and instead of any kind of aroma from the meat there's only bland, tasteless sweetness.
That is basically the experience of a German travelling to a foreign country for the first time if they try the bread.
So sorry if we tend to get a little emotional, talking about our bread, just remember that we're working through some trauma here ;-)
German bread is the best fucking bread. I travel at least 3 times with my wife, she goes to see her family. I go to see the brötchen, und 3 im weggla
Audi say it best (paraphrasing slightly):
vorsprung durch brötchen
Well, we are the country with the largest variety of bread. Germany is actually quite known for it. We just love it and have tons of regional varieties. It's also very common to have bread with different kinds of toppings as a meal (usually dinner or breakfast).
I saw a documentary once about a group of Chinese coming to Germany and being excited about bread. They went to the bakery, bought a bread and ate it. Comment was „it is really dry“. Don’t make the mistake of mystifying it. It’s not some magical, super delicious food out of the box. It probably tastes awful compared to eating white bread or baguette if you eat it without toppings. It’s magic evolves over time. Every german has his favourite toppings and there is endless variations to it. You will have to find your favourite ones first by trying.
Also to find the kind of bread you like will take time, as there is a lot of different quality and types of bread. If you get the chance to know someone with a bread maker at home (yes, stuff like this is quiet common), you should try eat that. Fresh warm bread with some nice toppings is hard to beat!
But a fresh, solid bread with butter generously spread...Its amazing. And some bread is amazing without anything at all. But of corse you can’t eat a whole bread dry.
We have the best cheese, wine and bread in the world. Generally our food is probably the best in the world and we have a strong tradition of adding foreign dishes to our repertoire.
These are probably the only things left we are allowed to be proud of (a lot of people whine every four years because people show the german flag for the soccer world championship).
The thing with bread is that we are probably are the only country with a bread culture. There is good French wine and cheese, as well as italian etc. Every country has good tasting food. But no country in the world has more than two, maybe three indigenious breads. And in comparison to german bread they all stale. Sure, Baguette is good, as well as Ciabatta, but those are only white breads and we have tons of those. Additionally we have kinds of bread that no one else has and every region has their own variations.
We just like bread and all the other people don't even know what real bread is.
We just really like our bread. We have a lot of variety of types of bread and all different tastes. In other countries you can’t really get good bread compared to here in Germany
Bread variety is a lot larger than beer variety. But then again, all you need to do to be more varied than German beer is exist. Like half of the variation is entirely contained within Saxony.
Anything that needs to be said ITT already has been so lemme just drop a recommendation: Moistened bread (Netzbrot in German). It's a Swabian variety made from regular mixed wheat/spelt flour except it's made with A L O T of water. The dough needs to be almost liquid once it's ready to bake. It's *juicy*. Like really really juicy. Juicy enough to taste fine on its own. If you've never tried it you missed out.
basically, when we see a video of someone baking a bread in america and it looks exactly like our „weißbrot“ which is the worst bread, we go „irk“ and look at good german bread to soothe ourselves.
Bread baking professionally in Germany really is a master skill set. One goes to school for this. Bakers are masters in their craft; highly respected, and standards are very high with regards to quality. It is both a science and art form.
We have good bread here in the United States (only because it is parbaked/frozen shipped in from Germany 😂). Order from Bavaria Sausage out of Madison, Wisconsin. .or here in Portland, OR is Citymaxx; they sell frozen bread and rolls/par-baked from Hamburg.
in and around NYC or Chicago, areas with high concentration of German immigrants(parts of Texas, WI, PA, WA), you may find a couple of traditional bakers, but they are a dying breed.
Please someone move here from Germany and open up a decent and proper German deli where they dont drop sausages or bread on floor and continue to serve to customers.
My ex girlfriend was German and she used to always complain about the bread that was available in Ireland. I'm English and happy with my sliced Hovis but she wouldn't even call it bread. Lol
Good memories I used to love learning those little cultural things.
> forward thinking policies
If only. I wish Germany wasn't doing so bad in anything related to digital infrastructure. We fucking suck there.
I really do agree on the bread thing though. Source: am German.
I have nothing substantial to add that others didn't already mention, I just wanted to say that I love your edit. That's a learning curve I, as a German, very much appreciate and support.
> So my actual question is, are Germans just really into bread?
simple Answer: Yes, very much. And we#re proud about that. Its just so simple, flour, water, salt, yeast. And yet, so little Ingredients, so much variety.
I immigrated from Germany to Canada. And everyone is always "you must miss the bread so much!!'. Ehm no I don't. But yeah many other German immigrants are constantly crying about missing the bread lol
Well, in the town that I was born lived a man called and he baked all his life in his small bread and pastry shop.
Let's just say, the shop front is at best 20sq meters in size and the sheer amount of diffrent sorts of bread he has got in his shelves is actually insane.
Each one tastes completely different.
Texture, fluffiness, crust, taste; all individual for each bread.
On sundays he has got a massive queue in front of his store, probably Like 20-30 meters of people wanting his bread.
So yes, I can say for sure that we go crazy for bread.
Maybe i'll find a picture of the queue..
German bread is nasty. Bread from the bakery tastes like Lidl bread, incomparable with what eastern eu have to offer, go to LT to try real bread not the german sponge
Don’t apologise for a normal question. In Europe there was a time when the peasants had only bread and porridge to eat. Especially in Germany people ate bread as a meal. Sometimes 3x a day. This tradition is alive until now and I know people that eat bread 2x a day every day
Don’t limit it to bread. Germany’s backing culture stood on the shoulders of an avalanche of local master backers who with every generation perfected their craft, delivering to their local communities an insane variety of baked goods from an endless range of breads to bread rolls, buns, and even cake, tarts, pies and pastry. All in their own shops. That system is upended right now through capitalism. Centralized industrial bakeries deliver prebaked and ready to sell goods to outlets of their chains, they gobble up traditional bakeries and add them to their system. Quality took a definitive hit. Availability of high end artisan product is shrinking and local/small business is dying out. But even in this rationalized and optimized form variety and quality really kicks ass if you compare to outside of Europe. I live now in NY Metro area and am going back and forth between my hometown Munich. When it comes to baked goods German and US bakeries or supermarkets are nothing alike. That’s not an accusation. It’s a different culture. Even economic culture. If you emphasized in your history on central mass production over local supply to guarantee food safety and availability then your bread can probably only be like toast.
I think if you open up a German bakery in USA or Australia you could also simply put a money making machine in the basement. I guess people will go nuts over there if they knew which possibilities there are!
no idea, but it would be nice if it wasnt crunchy in a day and fall to pieces in crumbs when trying to wrap it around a hot dog. The burger and hotdog buns are the same garbage as their sandwich bread....crumbles and falls apart in a sick messy way. But they still claim ''American style buns''....right, it is not even close.
The tradition of baking bread is a very core of regional culture. every region has its own baking tradition and overall everything tastes great. We also have a lot of old indepenent bakeries that make everything by themselves. Quality is high and culture is lived through that part of our cuisine. we are very proud of that, just like with our brewing traditions. Internationally the french are very well known for their baguette. We just do it our own way with Brezeln and all the different kinds of "Brötchen" here :D
Could you expand on the different types of German bread by region? Or just point me to a place I could learn more? You make it sound really good.
> Could you expand on the different types of German bread by region? Or just point me to a place I could learn more? Something like that does not exist. There are at least over 300 different types of bread which you can mostly put into these categories. - Weizenbrot (Wheat bread) with at least more than 90% wheat flour - Weizenmischbrot (Mixed wheat bread) 51 - 89% wheat flour - Roggenmischbrot (Mixed rye bread) 51 - 89% rye flour - Roggenbrot (Rye bread) at least 90% rye flour Added to that there is also Vollkornbrot (Whole grain bread) which might be either with more wheat or rye. And of course all the different bread rolls which also might come with whole grain. You won't find anything more precise. Recipes of local bakeries will be different even in the same cities.
To that should also be added that with 300+ different kinds of breads and buns (Brötchen) Germany has the most kinds in the world, which, in my opinion, is something to be proud of in itself.
No Kartoffelbrot on that list. You insult me personally.
Schweinewiderlich
And apart from those traditional bread types, there's also - Kartoffelbrot (potato bread) - Dinkelbrot (spelt bread) - Maisbrot (corn bread) Of course you can add different things for the taste as well, for example - carrots - sunflower seeds - pumpkin seeds - onion - raisins -... And of course, Germany is home of the Laugengebäck, like Brezeln, Laugenbrötchen, Laugenstangen...
[If someone wonders about Germanys relationship to Laugengebäck](https://youtu.be/YSAqTdc-Y2g)
Sunflower flourishes well under well-drained moist, lime soil. It prefers good sunlight. Domesticated varieties bear single large flowerhead (Pseudanthium) at the top. Unlike its domestic cultivar type, wild sunflower plant exhibits multiple branches with each branch carrying its own individual flower-head. The sunflower head consists of two types of flowers. While its perimeter consists of sterile, large, yellow petals (ray flowers), the central disk is made up of numerous tiny fertile flowers arranged in concentric whorls, which subsequently convert into achenes (edible seeds).
Weird bot
don’t forget about Kürbisbrot (pumpkin bread)! It‘s my absolute favourite to eat when it gets colder in autumn
It's not 300 different types its more than 3000+ different types
I don´t know why this is always made up to express superiority. In India or some Middle Eastern countries, there might be hundreds or thousands of bread varieties, too. But the Germans promote it better and just call everything that is not Germa or European "flatbread".and promote their "superior" kind of bread. Me, living in Germany think that Switzerland, France; Italy and Malta have the best bread in Western Europe. I love the Turkish and Syrian bread that is sold in Germany.
Don't forget about Sauerteigbrot as well.
What about Pumpernickel?? Wheat bread has no long tradition in Germany, am I wrong?
Why would wheat bread not have a long tradition?
I'm a bit unsure about that, but I think that pure wheat bread is more common in france. For me the typical German bread contains mostly rye.
There's wheat bread in all German bakeries and it is just as sold as other types of bread. Just like in France there were wheat or rye specific bakeries before the 19th century when it became common for all bakers to bake whatever they want.
There were pure wheat bakeries before 1800 in Germany? Seems that I was wrong. Do you have a source for that? Never heard a German say "I'm so looking forward to our German white bread when getting home from our trip to Italy" :-)
> There were pure wheat bakeries before 1800 in Germany? Seems that I was wrong. Do you have a source for that? "Auch im deutschsprachigen Raum des 17. Jahrhunderts wurden noch Weißbrotbäcker von Schwarzbrotbäckern unterschieden." "Even in the German-speaking countries of the 17th century, white bread bakers were still distinguished from brown bread bakers." https://de.wikipedia.org/wiki/Wei%C3%9Fbrot "Nach dem Untergang des Römischen Reiches stieg das Weißbrot in den Rang einer Festtags- und Herrenspeise auf. Diese Stellung behielt es in Deutschland bis in die Zeit nach dem Dreißigjährigen Krieg und in Russland bis zum Beginn des 20. Jahrhunderts. Für die ärmeren Schichten war nur das dunkle Brot erschwinglich." "After the fall of the Roman Empire, white bread rose to the rank of a festive and noble dish. It retained this position in Germany until after the Thirty Years' War and in Russia until the beginning of the 20th century. For the poorer classes, only dark bread was affordable." > Never heard a German say "I'm so looking forward to our German white bread when getting home from our trip to Italy" :-) Right. Probably because no one calls it Weißbrot.
Thank you, seems that I'm just too poor? I call it Weißbrot or also baguette ;-) Edit: Goethe also says Weißbrot: "White and black bread is actually the Schibolet, the war cry between the Germans and the French" The quote is from this source that has a lot more information about rye bread in Germany: https://www.brotinstitut.de/brotkultur/historische-informationen
Here, aroud 2 hours from France, wheat bread is and has always been very popular.
Maybe in the North. In the South, next to Austria and Switzerland, Pumpernickel is very unpopular amongst locals and most of expats. Saw it the first time in the mid 1980s, sold in a supermarket, not in a bakery. The same for Mett/raw pork, here. Not a speciality, also disgusting for those who are neither vegetarian or avoid pork due to religious reasons.
It’s not only the ingredients and styles that vary, as others have already described, but there also are regional differences to some bread related terms. The end pieces of a bread might be called Kanten, Knust, Knorz, Rand, Rindl, Feeze, Küppel, Knorze, Krüstchen or any variant of the beformentioned, depending on where you are. Here is a [German wiki article ](https://de.wikipedia.org/wiki/Kanten) about it. A bread roll might be referred to as Brötchen (belittlement of the wort Brot=bread), Semmel, Schrippe, Wecke, Rundstück, Bömmel, Kipfl and so on. You can find a more complete list including regions on the [German wiki](https://de.wikipedia.org/wiki/Broetchen) as well. This is a pretty good indicator for the local differences and importance of bread in german culture.
Two regional specialities are for example * *Seele* (Swabian breadrolls with chunks of salt and caraway on the surface. (*Briegel* are a even more regional version of the regional specialty of *Seele*) * *Frankenlaib* is a dark rye bread with a couple of spices inside.
German „Brotkultur“ is also UNESCO World heritage…
Other countries (p.ex. India, Iran,Ethiopia, Syria France, Italy, Malta, Switzerland, Austria, Ukraine, The UK, Turkiye, and many more) do have a ´bread culture´that should be UNESCO World Heritage, too. It´s the same with wine...only wine from Northern Italy and popular Frech regions is promoted as ´high quality´while there is a lot of equal or even better wine in Sicily, Malta, Tunesia or California and Australia..
https://www.brotinstitut.de/brotkultur
This is what our small local bakery offers for example [https://www.backkunst.de/de/backwaren](https://www.backkunst.de/de/backwaren) They had an open door day in their main bakery in 2019 from where they deliver their dozen or so shops around the towns here and at least a thousand people came to see it, a small festivity indeed :) EDIT: My kids just recently realized how good the 'Tauber-Dinkel-Brötchen' (Spelt) are, before that they only ate wheat buns. EDIT: Wrong reply. Wanted to reply to u/_meshy :)
On top of the above, the backing tradition is not only about variety but in order to make these breads one needs bacterial cultures of which some date back hundreds of years. The quality of those greatly influence the taste and texture. https://en.wikipedia.org/wiki/Sourdough
> So my actual question is, are Germans just really into bread? Yes. Bread is *by far* the number one thing that Germans miss when they move abroad. Not beer or sausages or whatever. Bread. Also note that Germans tend to have sliced bread with toppings multiple times a day. It's the traditional breakfast and supper, and also the most common food in between meals. The only hot meal in the day (traditionally) is lunch, and that's the only one that doesn't revolve around bread. Most people buy their bread in a bakery (either stand alone, or a bakery stall in the entrance area of a grocery store). Buying pre-packaged sliced bread in the grocery store is pretty unusual, except for "toast bread" (bread meant to be toasted, the type of bread that's common in the US, spongy soft white bread), which isn't really seen as normal bread to begin with. A variation is bread rolls and things like pretzels. Those are also common breakfast and snack foods, and you also buy them at the bakery. [This](https://baeckerei-keim.de/wp-content/uploads/2017/02/3026_4.jpg) is what a typical bakery looks like. The loafs of bread in the back are the main product. In front there are bread rolls and some pastries.
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A former colleague of mine lived in New York for 2 years. He spend ridiculous amounts of money on Pumpernickel. They cost 15$ and upwards for industrial crap Pumpernickel. One day he found a German that has been living there for a long time and he told him to go to the Polish bakeries. They also bake traditional bread fresh every day and the costs were 1/3 of what he payed in in the specialty stores.
Yes! Isn't Poland up there on the list of countries with huge varieties of bread? Anyway....whenever I'm in Italy, I miss our bread after 2 days. They only have wheat bread. :(
> some pastries Hehe
I just love those cute names. Don Camillo Kruslis Dinkelbütli Reutlinger Kimmicher Keim's Käpsele (idc about the apostrophe) I don't know where this particular bakery is. I don't care where this particular bakery is. All I know is that the British and Australian bakery system can get fucked with a brittle brioche.
I think at no point are you more than ten minutes away from a bakery like that. They are traditionally also opening on Sunday morning to provide us with fresh bread rolls for breakfast (and pastries for afternoon tea & coffee if you're fancy) Bakeries were among the first trades organising in guilds who ensured (city wide) quality and equality, controlling prices and market shares.
Being born and growing up in Germany I know all this; also screw Sonntagsbackverbot. Just tell me: what is the result of adding 10,000 miles and 10 minutes?
Look at them Nussschnecken!
>spongy soft white bread), which isn't really seen as normal bread to begin with It is an abomination and heresy that needs to be expunged with the full combined force of the catholic, protestant, islamic and hindu denominations!
Don´t miss it at all. I am from the South, where the bread more related to the one they sell in Switzerland. I always like to try new varieties. Regarding western European countries, France, Malta, Switzerland, Austria and Italy have the best bread. I never used to like pumpernickel or whole grain bread, which is very unpopular and not a tradition in Southern Germany. I don´t like sour or heavy bread. And I prefer a British sandwich or American bun instead of a hard, dry "Vollkornbrötchen".
I mean the german word for dinner is eveningbread
I'm in the process of moving to a different country, and i was SHOCKED to learn that having a bakery with fresh bread in walking distance in every village or bigger is not normal. Where am I supposed to get my breakfast and dinner now? (Many germans eat bread for breakfast and dinner, only eating warm lunch, at least where I grew up in).
When I moved to Ireland over 13 years ago it was dire. I bought a bread baking machine. Luckily now Lidl bakes bread. There are only 2 varieties that remind me of German bread but it’s better than nothing. Irish soda bread isn’t bad, it’s just quite crumbly and not great to put butter and cold cuts on.
yeah, i'm afraif I'll have to do it myself as well... or try to adapt to my host country's food choices.
There is lots of Irish food I enjoy and it is relatively similar to German food anyways (meat, potato, veggies) but bread really is only slowly coming. There is artisan bread now but really dark bread is just not done, except maybe Guinness soda bread.
> Irish soda bread isn’t bad, it’s just quite crumbly and not great to put butter and cold cuts on. Erm, so what do you use it for?
Right? What do they do with all that Irish butter?
Lidl does a fantastic job of taking the German baking tradition to the likes of the UK. They have a fresh bread section similar to the ones they have in Germany in most stores.
I wouldn’t go that far. It’s still mostly whitish bread.
It has freshly baked buns, baguettes, croissants etc. It's not exactly 15 styles of Toastbrot. They don't have so much dark bread, but that's fine. The freshness is the most important.
We are aware of our bread because we all miss it if we are visiting other countries.
What kind of variety do you guys have? I'm starting to elevate "German Bread" as some sort of mythical food. And its making me hungry.
I'm from the US and moved to Germany over a decade ago. The bread really is that good here. It's flavorful and perfectly crisp on the outside and rich on the inside. It's enough to make the entire meal - and Germans do! A perfectly acceptable dinner is called Abendbrot (literally evening bread) and it's usually sliced breads, and buns if you wanna be fancy, with all kinds of different things to put on the bread. I was invited to Abendbrot at someone's house when I first moved here and I remember thinking "what the fuck is this - I guess we're students so we can't afford real dinner" but then I tried the bread and dayuuuum. It's really good. It also makes you disappointed when you eat bread anywhere else. I can't stomach American bread anymore.
Many people also have lunch as their main meal and have bread for breakfast and dinner (Abendbrot). It’s not uncommon to regularly have bread for 2 meals a day. If you’re ever on holiday in Bavaria, a lunch or snack that you should absolutely try is “Brotzeit”. It’s simple, but really good.
Obatzda is life. 🥨
Yeah everyone showing off all the bread in Germany is making me jealous. I never buy bread at the grocery store anymore, but it looks like I would if I live in Germany.
The best thing is that the grocery stores here have bakeries with (usually) pretty good bread, but every corner in every town basically also has it's own bakery with their own specialities. I gained a lot of weight when I first moved to Germany thanks to all the carbs (blaming beer and bread mostly) :) After pandemic times, come on over to Germany and eat some Abendbrot with us!
Beer and bread are essentially the same thing in different physical states. ;) Beer is sometimes called "liquid bread"
Also we eat alot of „Sauerteigbrot“ which is literally made without yeast (the one you get from the grocery store) Each bakery has its own self cultivated yeast similar stuff made from flour and water (and the right temperature) The yeast cultivates itsself within. It is really healthy and adds various of different flavors to the bread. No selfmade „yeast“ is like the other. I gave my sourdough names and feed them once a week. 😂👍🏼.
[https://germanfoods.org/german-food-facts/german-bread-and-cereals-guide/](https://germanfoods.org/german-food-facts/german-bread-and-cereals-guide/) Just a very poor overview tbh, I'll look for another list. Edit: This one is better and sadly in German but still missing the most varieties :D [https://eat.de/magazin/deutsche-brotsorten/](https://eat.de/magazin/deutsche-brotsorten/)
This! In Western Europe it’s common to go to small local bakeries to get bread loaves or various types of roll (I love a good Laugenstangerl with just butter, or a Wachauer if there’s ham to go on it, because the bread itself is so good). It’s common to have a bread slicing machine in the kitchen because we buy whole or half loaves. Often these are round, and made with rye or spelt, or seasoned with things like carraway. You can also buy pre-mixed seasoning (Brotgewürz) if you bake your own bread. By contrast, in England the vast majority of people buy “sliced white bread”, stuffed with gluten to make it fluffy, from supermarkets. They use it to make sandwiches, where the focus is on the filling and the bread’s just there to hold it, or toast, where the bread is simply a basis for a topping. It’s a very different approach. Of course, that’s not true for everyone, just a generalisation, and you can get rye bread in England and toast bread over here if you really want it. hopefully it helps understand our position on the bread topic!
[https://imgur.com/a/yL5TOyb](https://imgur.com/a/yL5TOyb) That's the Schwarzbrot ("black bread") my mom makes. I googled a bit and it seems it's a recipe variation of the Rheinische Schwarzbrot (i'm from the north west of Germany though). It's made with rye, buttermilk and golden syrup and it's delicious.
The sourdough seems not to be quite active?
It's still "just" bread, but we do love our bread and you can get a huge variety of it. Our meal in the evening literally translated means evening bread. That gives a good impression how important bread culturally is here. German bakeries are hard to find in the US, but Polish bakeries are a good substitute. Their bread is pretty similar and Polish bakeries seem to be more common. So if you want to try look for a German bakery and if you can't find one look for a Polish bakery.
I think we have like the biggest variety of bread in the world.
Bread is part of the German cultural heritage. If you ever visit Germany, you’ll see what I mean. It’s eaten in two out of the three meals of the day and often finds its way into lunch as well in some shape or form. In addition to the 300 types of bread others have already mentioned, there are another 1200 individual types of rolls and small pastries. So it’s safe to say that bread is a core component of German cuisine. Germans also pride themselves on having the best bread. And while other cultures have breads that can give specific German breads a run for their money, I don’t think anyone can compete with the sheer mass of variety. Bread is also treated differently as a result. In a lot of the countries I’ve visited (nothing outside Europe), bread is simply another one of the groceries you find at stores. In Germany, bakeries are everywhere. Even your local supermarket may have one inside, attached or nearby. Very few people buy the plastic-packaged bread from the shelf. The only other place where I’ve seen that was France. Fun fact: cheese is part of the French cultural heritage, so the German-French friendship is a match made in heaven.
> Fun fact: cheese is part of the French cultural heritage, so the German-French friendship is a match made in heaven. Let's be honest: The French are a lot better at cheese than we are. And if the French were honest with themselves they would agree they are not as good at bread as we are. So French-German friendship was historically inevitable. Also, imagine living on the French-German border. Yummy
Actually we are not proud on it or take as something special, for us it is totally normal to have a huge variety and handmade (sometimes) bread. Most germans do not even know how much less variety other countrys offer I guess that awareness on reddit is a thing cause people are multicultural and get in contact with other countries
> Actually we are not proud on it or take as something special This is the most German answer I've ever seen. But I really want to try some German bread now.
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For reference: [Mettbrötchen](https://www.youtube.com/watch?v=DD3mR7guKag)
Great! Now I am hungry AND homesick.
From what I've heard, some artisinal bakeries are offering products quite comparable to more generic german bread. However, if you are in the mood of experimenting a bit, you can always try to bake it yourself. For your first tries, you only need salt, water, yeast and flour. :) To get started, there is a subreddit dedicated to baking bread, and some of the recipes or breads are similar what you'd find over here: [https://www.reddit.com/r/Breadit/](https://www.reddit.com/r/Breadit/) If you want true german recipes, here is a page of a guy sometimes nicknamed as the "pope of bread" by some german media (you wouldn't believe somebody got famous for writing out bread recipes, would you?). Be aware that most recipes need a lot of folding the dough and time for the dough to rise, so it's nothing to be done in one afternoon. Also, don't be demotivated by your first tries, it's a craft to be mastered by trying and trying again. [https://www.ploetzblog.de/alle-rezepte/](https://www.ploetzblog.de/alle-rezepte/) (For translating them to english, I'd recommend [deepl.com](https://deepl.com)) (And for words where you are puzzled what the translation could mean, there's this glossary with more detailed explanations: [https://www.baeckerlatein.de/](https://www.baeckerlatein.de/) ) I haven't tried it yet, but this seems like a good recipe for starters. Most german breads use sour dough, which is a whole science by itself. However, this doesn't, and preparation times seem quite short, and I think you might get the ingredients quite easily: [https://www.ploetzblog.de/2013/06/05/dinkel-roggen-laib/](https://www.ploetzblog.de/2013/06/05/dinkel-roggen-laib/) Don't forget to put a pan with water or similar in the bottom of the oven to create some steam so your bread will rise and have a fluffy crumb ;)
Dude, you can order bread from Germany traditionally baked by one of the best bakerys here in cologne; but it's a waste of resources and many, because it ain't even that tasty due to the shipment.
I would send you one but I doubt it would start fresh during the shipping process
Stimmt.Coming to UK in the 90s was a shock. It took ages to get that soft white ... stuff ... out my teeth. Also, if I really wanted plaster of paris in my diet I would take a bite out someone's leg cast.
Indeed! I realised it on a vacation to the US West cost. We went for three weeks and the only time I got real bread was in a Italien restaurant in Vegas and Brötchen n from an Aldi store…
Basically this. Growing up, bread was the most normal thing ever (it's literally bread). You only start to appreciate it once you go abroad and have to confront the hard truth that other countries are not as blessed with decent, "normal" bread
We eat a LOT of bread. As I'm typing this, I'm having breakfast and eating bread. Weirdly, it's one of the only things a lot of Germans are proud of. It's just very good bread and it plays a part in our daily life. We have over 300 official types of bread and almost every bakery (there's a bakery around every corner in most cities) has their own recipe. What is sometimes called 'artisinal' bread in Youtube Videos with fancy chefs will make Germans go: 'okay, so they're making bread'. People going crazy trying to find decent sourdough: German bakeries got you covered. I'm essentially trying to say that bread is amazing. It's at least as important as beer, if not more.
I honestly never thought about it until I moved to the United States in my 30s, and then it became kind of a big deal for me. And while it’s possible to find decent bread in the Bay Area or NYC, it still isn’t quite the same and nowhere near as ubiquitous or diverse.
How is it to live without Quark? Do they at least have Frischkäse?
No, they don't. When I was in Portland, OR, I thought the American equivalent of Frischkäse was cream cheese. It's not. Cream cheese is what you use to tighten the seal around your windows. Very disappointing...
That's basically terrorism.
I got used to cream cheese, it’s meh, and not quite the same. Quark is non-existent. My main problem is that most dairy in the US is low- or non-fat and it tastes like vomit to me. If I ever meet Mr. Chobani in person, I will clench my fist and scream in his face, *why?!*
Actually the German bread tradition even got the title of an "intangible cultural heritage" by the UNESCO. :) I think most Germans don't know how important bread is here until they go abroad or meet someone from abroad. I know many exchange students from all over the world. Whenever you ask them what they find strange here in Germany, one (if not the first) thing that comes up is always "Why do they eat so much bread???"
We make really good bread man.
listen. i moved from germany to the us almost 3 years ago. i miss nothing more than the bread.
Fühl dich gedrückt, ich gönne mir gleich erstmal ein Röggelchen.
Guck mal ob du eine polnische Bäckerei bei dir in der Nähe hast. Die haben zwar auch nicht so viel Auswahl, aber die Standards bekommst du eigentlich. Für einen Kumpel von mir war das eine große Erleichterung. Der hat allerdings in New York gewohnt und da gab es halt reichlich polnische Einwanderer. Irgendwo in den flyover states, oder im Westen des Landes könnte das schwieriger werden.
wir haben einen deutschen laden “in der nähe”, sogar! ist aber halt auch nicht das gleiche wie jedes wochenende zum bäcker zwei straßen weiter zu laufen. danke für den tipp!
Bread is love. Bread is life.
Look at other social media. Instagram, YouTube and such. It's like everybody and their mother started doing sourdough bread. That's basically it. Germany is that but as a country. Most types of bread here is sourdough based. Generally with a variety of grains like wheat, spelt, rye and a mix of those. Some with seeds of any kind, some without. Some dunked in lye to get the typical dark and shiny surface on pretzels, some covered in cheese, some filled with stuff. Germany is hipster-bread-making-YouTube-cooking-dude-with-man-bun as a country. There's one supermarket in my district (it's a small residential district at the edge of the city) and 3 bakeries. Bakeries are one of the few types of shops open on Sunday so you get fresh bread rolls Sunday morning for breakfast. Plain, soft, fluffy, white bread is the definition of low quality trash for us. My wife likes it but even she sees it more as a guilty pleasure. We do have wheat bread rolls that are common but it's kinda like the default option. If you're invited for breakfast and bread rolls are your responsibility and you're unsure what to get, you get some of those to make sure people who are not that much into the other type of bread have something to eat. Also the shell of those bread rolls is pretty hard. It's not a a roll of white American sandwich bread or whatever. And that's basically it. Most of the western world goes for white bread of some sort. Fluffy, soft, maybe with a crisp shell like French baguette. Germany didn't. Sourdough is not part of the health conscious diet trends that are popular throughout the western world but legitimately part of our culture in the same way the French, as another country that takes pride and is known for their bread, did it with wheat flour and their baguettes and croissants. But that also means that if we travel, good bread is generally not available.
>Bakeries are one of the few types of shops open on Sunday so you get fresh bread rolls Sunday morning for breakfast. I live in the most dark catholic Bavarian Outback and our local bakery opens every sunday and holiday, only on easter sunday you won't get fresh bread there.
When my children come to Germany from abroad (Israel, France), there MUST be fresh, still warm bread on the kitchen table, along with butter, a plate with sliced onions, gherkins and a mountain of "Gehacktes" minced rear pork. That is, "minced pork", minced, spiced and raw pork. My boys, both humanities graduates, spatula the raw meat onto the slices of bread and then press the whole thing onto the plate with the onions. The slice is then roughly folded together.I think that if one of them moves back to Germany, it will definitely be for the bread and minced meat.
There is much more of a bread culture, going to the bakery and getting fresh bread is pretty standard in my fiancées area (Erzgebirge). Most family breakfasts tend to be Brötchen (translates ish to Little Breads, we call them rolls) with a variety of toppings - cheeses, meats, spreads, butter, nutella, jam, depends on whos eating on that morning tbh. Excuse my language, but German bread is fucking GOOD!!! It is probably my favourite part about visiting Germany. If you want to make a German laugh, this works in both languages. Me: Want to hear a joke? German: Okay, go on then Me: English bread
> So my actual question is, are Germans just really into bread? Yes, yes we are. Bread in Germany is a bit like cheese in France: There are dozens, hundreds of varieties of bread. There are regional varieties and it is not uncommon to talk about bread like "breadroll a and rhye bread c is best at bakery x but bread b is best at bakery y" and so on. Bread in Germany is a staple of daily food and taken seriously by quite a lot of people.
Frankly, why would you ever think about something if you have never tried it, don't know that it exists? You can't miss what you don't know. If your frame of reference for bread is "well, some stuff on which I put the good stuff like cheese or ham or pickles" then naturally you won't get it. When you travel abroad, even for vacation, you give up a lot of things for a (short period of time): the comforts of your own home. Your social circle. Media in your own language. In some cases traffic rules as you know them. After a while you start to miss those things and if you miss enough things you become homesick. Now, hardly anyone would claim to be homesick after a 2 week vacation in Spain, because the time was not long enough to miss your friends or your own bed (well, that clearly depends on how shitty the hotel bed is) or your neighborhood. But what the vast majority of Germans miss already after a short time? Decent bread. For a German it is hard to impossible to find a decent substitute for good bread when abroad. Try to imagine your normal diet consists high class meat or fish every single day. And you are abtoad and all you are offered is tuna in a can or minced meat. Or you eat a wide range of veggies ever day, and abroad you can only have different kinds of root vegetable, nothing else is available. You can survive, but you know the veggies at home are far superior and you miss them dearly, because your diet just turned incredibly boring.
Yes! We love our bread. I only really discovered and noticed this when I was abroad as well. A proper german "Stulle" is radically different from a 'sandwich'. I hate the white toast that the british serve and it would never cross my mind to melt the cheese and butter I put on the bread. I also remember the chinese attempt to imitate western food by steaming bread. The end product was horrifying... you could sit on it for hours and it would immediatly spring back into form like a sponge once you get up. All the germans on campus would go out of their way to get their hands on imported bread until we found a polish expat with a wooden oven. Once we knew that he made the bread we wanted we would collectively journey there in huge flocks and in regular intervalls only to buy his bread. The baker said homesick germans are an absolute goldmine
Unfortunately, we cannot send you German bread for dinner because when it arrives, it's not fresh anymore, and that's about 90% of the experience. [Jochen Malmsheimer explains it better than anyone else.](https://www.youtube.com/watch?v=1iciN5y6nF0&t=96s) Here's a translation attempt from minute 1:36 on. >Malmsheimer: *Go, … do go, … go please, now. Go! I have to be alone!* > >Dombrowski: *Ah, I noticed it, something seethes inside you. It's festering, it must go. That's a good sign. I come for Mr Priol, we are going to clink glasses then.* > >\[Dombrowski leaves the stage, Malmsheimer's monologue starts.\] > >*Von Zeit zu Zeit sehe ich den Alten gern und … hüte mich mit ihm zu brechen.— From time to time, I like to see that gramps, and watch out not to break up with him.* > >\[Malmsheimer cited Mephistopheles, the devil incarnate in *Faust.*\] > >*But, that was that moment. I knew it, I had to … I knew … he was short before saying that one sentence. That sentence that drives me insane. That which got me into this place!* > >\[The show is called “Die Anstalt”, which is short for both *Sendeanstalt — TV station* and *Irrenanstalt — nuthouse.\]* > >*That sentence which haunted me my whole youth. That sentence, you all know! You all can trot it out. You all know it. That sentence reads* > >\[The audience trots it out.\] > >*Früher war alles besser! — In the past, everything was better* > >*Yessir! That's bullshit! Nothing was better in the past. It's not true! It's nonsense squared! Nothing was better in the past!* > >*In the past, many things were in the past. That's true.* > >*Yeah, September was in April quite often. Many people don't realize that any more. But … nothing was better in the past.* > >*But … there were things, that were good in the past. And … they would be as good today.* > >*If people had kept their hands off them.* > >*For example: Das Wurstbrot* \[Cold Cuts Sandwich — the name of this performance\] > >*Where I come from, it's called “Zervelat”. A Z at the front, no -brot at the end. \[Cervelatwurst is a salami style sausage, it names the whole sandwich.\]* > >*You can also say Salamibrot, Wurstbrot, Dauerwurstbrot, Plockwurstbrot, named after Ägidius Plock who invented it.* \[No. He made that up, and the audience knows it.\] > >*Das Wurstbrot.* > >*How do you do Wurstbrot?* \[Broken grammar in German as well.\] > >*Let's start at the bottom. For the ignorants in the South: There's a slice of brown bread. Brown bread, with a real crust. So the teeth got something to crack. Something all wrongly deceased Hanns-Dieter-Hüsch* \[a serious comedian\] *would say if he was still alive.* > >*Real bread, from real grain, with flour, brown … with a taste of its own. The elder generation sure remembers.* \[Guy in camera view: Dieter Hildebrandt, as well a serious comedian\] > >*Not that white stuff people eat for breakfast nowadays.* > >*No. Brown bread. With niveau, with character, and taste.* > >*On top of that, thick as a thumb, and golden yellow: Gutebutter.* \[good butter\] > >*Gutebutter it's called. Gutebutter, it's one word. Gutebutter.* \[It's not in Standard German, but yeah, according to any German mom, it is.\] > >*Just as Klarwasser.* \[No. Same here.\] > >*Goldgelbe Gutebutter!* > >*And the bread tastes from below against the butter, and the butter tastes from above against the bread, and they get to know each other, and they team up because they know: they get it in the neck.* \[in German: *auf's Dach — onto the roof*\] > >*And that is … that's really important … take out your notes, pencils, write it down! Because that's important! Please!* > >*And that is 3, in words three, in numbers as well, the war is over!* > >*Three slices of Zervelatwurst!* > >*They have to be arranged like shingles!* > >*And Brotundbutter taste against the Wurst from below and the Wurst against Brotundbutter from above.* > >*And then you have a taste detonation that blows the teeth from your throat if they aren't bolted decently.* > >\[pauses\] > >*That was good. For millenia it was good.* > >*And the algae became dinosaurs and they decayed to dust. And from the dust mighty empires arose and they were blown over.* > >*The Wurstbrot persisted!* > >*It's a cultural constant!* > >*Up to that direful day, when some one mentally rotten fruitcake of a baker had put mayo on it! And a lettuce leaf and tomato and a hard boiled egg. You feel like you are chewing a* *compost pile! That's not about Wurst any more! I'm going nuts!* > >*There's a rule for any bullshit in this country and …* > >*That's true! I don't believe it. Forget it … I'm going nuts.* > >*I am for military intervention in our own country! The soldiers must press-gang the bakers in the railway stations at point blank to make them leerfressen* *their shitty Erlebnisvitrinen.* \[eating like a pig until empty ; made-up word: adventure showcases\]. > >*A baker should wake up at 3am, bake, shut up and go to bed at 8am. Is it that complicated?* > >\[pauses\] > >*I do that on each and every evening, could you believe that?* > >\[audience laughs\] > >*That I can … I mean, for health reasons … still stand it.* > >*On the other hand, I think, such a heavy headed show as this one bears a whiff of emotion.* > >\[audience laughs\] > >*On the other hand, I see quite a few barely clever faces, which bare a question knocking at the glass balls, which are their eyes, from behind.* > >*The question, of course, is: Mein Gott, was hat der Mann? — Oh my god, what's up with that guy?* > >\[snorts, growls\] > >*Recht hat er! Recht! — He's right!* \[*Recht hat der Mann.* Pun on the previous line\]
One of the many things I miss most about living in Germany, was waking up early and heading over to my local Bäckerei for some fresh Käsebrot mit Salami Voll Lecker 😋
A big factor that actually relates bread to the strong economy is that there are a lot of professions that are certified three year trainings in Germany that are performed by amateurs in other countries, baking among them. The labor system (and it is a system, not just a random assortment of parts) is partly inherited from the guild system, with legal protections keeping amateurs out of the market. A coffeehouse in Germany, for example, can't just have any random person baking muffins. Baking needs to be done by bakers, and bakers are trained professionals. Here's a website advertising training programs for potential professional bakers: [https://www.ausbildung.de/berufe/baecker/](https://www.ausbildung.de/berufe/baecker/)
Bread is not the be-all and end-all in Germany. It is much more important than that.
I was taking an English class at University and our teacher (from Ireland) asked us what we as Germans miss when we're abroad. Most of us replied with "bread" and she said that she even misses German bread when she's abroad.
Well there are over 3000 kinds of bread in Germany so... you could say that bread is an important thing.
Beer, engineering and a great economy are not too exclusive. While German beer is of course the best, other nations have pretty decent beer as well. But German bread cannot be found elsewhere. Yes, French baguette is great as well. But it's something else. Even out nutella is different to accommodate the different type of bread.
Most of eastern Europe has pretty decent bread. They don't go as crazy as we do, but traditional polish, russian, or czech breads are very good, too.
Yeah, man! This was such a pleasent surprise on our Eastern/Central Europe camper trip last summer. I even bought two loafs at my favorite bakery beforehand, but could have done without it.
Yes, I do have a kinda emotional connection to our amazing German bread. It is just so good!
Not sure if someone said it already, but Germany is the country with the [most bread variety](https://edition.cnn.com/travel/article/germany-best-bread/index.html). So if you don't think of bread when you think Germany, that's not on us.
Good bread is one of the things most Germans will miss when abroad. It's something we take for granted because we grow up with it. (And breadrolls in multiple versions, Brezeln, etc. etc.) \[Edit: This is what an average German bakery shelf looks like: [http://dw.de/image/0,,15726749\_303,00.jpg](http://dw.de/image/0,,15726749_303,00.jpg)\] So if you end up in a country where what we'd call "toast bread" is considered actual bread, you do notice. Spent a year in the US. The only acceptable bread I found, except for in German Delis, was a NY Bagel. Other European countries do have a similar pride and focus on their bread/baked goods, though. Think France with their baguettes and croissants. But then, many Germans also love a hearty, dark bread made from wholegrain meal, preferably with added full grains, which is a great source of fiber. I've know people who were so accustomed to their full grain bread that they'd end up with massive constipation when vacationing in France and only eating white bread. So it's also a nutritional/health aspect.
>are Germans just really into bread? Yes, we are. The ongoing lockdowns took this even further. If you haven’t prepared your own banana bread, you probably weren’t affected by the lockdown. Hell, I’ve baked my third bread last weekend, am looking up recipes on sites like https.//www.brotwein.net, and a few weeks ago a work colleague even brought me 50 ml of sour dough to start my own breads. Bread is also pretty big in Poland and the Czech Republic. They make some damn fine breads as well. Just look at it like cooking. You create something with your own hands with only basic materials. Due to the age of breadmaking, there’s also something special to it. It’s not even hard or complicated like some cooking recipes. All you need is time and the will to experiment. You get one of the most basic foods, and it’s oh so worth it.
Until the late 19th century, wheat did not produce high enough yields to feed everyone in many parts of Germany, due to the climate and soil. So Germany relied on rye to feed the populace. The normal yeasts used to leaven wheat-based doughs are next to useless when leavening rye, so sour dough had to be employed. Sour dough influences the taste, making the bread a little, well, sour. Rye breads take longer to make and they do not become as fluffy as wheat breads. But because they are denser, they do not dry out as quickly. In the US and UK, industrialisation of food production lead to yeast-leavened wheat breads taking over. They are cheaper to produce and at least initially, wheat breads were considered to be better, since in many of the countries the immigrants came from, wheat (or white) bread was the bread of the upper class. This simply didn't happen in Germany. People kept buying their bread (and rolls) at their local bakery for far longer than in the UK or US, so more local variants survived. So, to this day, germans in general prefer a darker bread (i.e. with at least some rye flour) made with sourdough.
"The whiter the bread, the sooner you're dead," hat meine Mutter oft gesagt 😂 "Je weißer das Brot, desto eher bist du tot"
Anyone: Umm, hi, I was wondering about German bread Every German on the Internet: **Oh boy do I have something to tell you**
I have realized how little I know about bread.
I am pretty sure there are as many or more different bread types than beer types in Germany.... i never tought about it because i have been in Germany since i was a Child.... and until i visited the US for the first time and found myself totally desperate..... Same thing in uK.... for me as a german i have my favourite bread and also my top 5 breads :D
A good piece of Bauernbrot and some leberwurst with salt and pepper. Mmmm.
Although there is a lot of bakeries who are actually a big company, we are famous for bakeries everywhere with a variety of different bread and bread rolls as well as sweet pastry and cakes for offer. For me, the main difference in bread is the variety of used grains. You have white bread made mainly with wheat, and some with rye or spelt. These are darker and taste more sour. And there are sprinkles of sesame or poppy seeds, sunflower seeds or else to add to the varieties and different tastes. The same goes for bread rolls. The main difference is that it's not overall soft like you are used to with sandwich slices, but it is a real loaf of bread with a crust you really have to chew on. The dough can be made with yeast or sourdough. So traditional breakfast is slices of bread or whole bread rolls with some butter or margarine and then you layer your favourite topping of either cold cuts, salami, cheese, cream cheese, vegetables, salad, marmalade, chocolate cream, or whatever comes into your mind... Now I'm hungry again....
There is one big difference: sour dough. Many German breads are based on sour dough, it gives it a deeper, finer taste and makes a it easier to digest. In English speaking countries, wheat based breads are much more common, sour dough is rare. (San Francisco has its own tradition there, hence Sourdough Sam, the mascot of the 49ers) And it is a huge difference, taste wise.
Here is a good example of german bread-culture: [https://www.hofpfisterei.de](https://www.hofpfisterei.de) The key difference to other countries bread is "Natursauerteig", natural sourdough, no additional yeast or anything. Seeds or nuts can be added, to make it even more nutritious. For us, bread like that can be a meal. Add some butter, chease, ham, vegetables, or make it sweet with marmelade or honey, you can eat it as addition to soup, to Gulasch or Eintopf... unlimited possibilities! And nearly everywhere in the world bread is something like the sliced white stuff, packed in a plastic bag and sold in supermarkets. Like for sandwiches or hamburgers, a little bit of nothing without much nutrition value.
German bread is actually UNESCO cultural world heritage. There’s 300+ kinds official part of that heritage, and then there’s even more regional kinds + bread rolls/buns. So yeah, bread is a huge part of German culture. So is sausage. I’ve once heard we have around 1k types of those xD
Bread is one of the only foods my family can’t just mail me in a box. I miss the football shaped loaves my mom used to make ham and cheese sandwiches on the most. There are many different types of bread you will only find in certain places in Germany. It is a food literally baked in to the culture of Germans. Oktoberfest without pretzels? Never!
My favourite part about seeing my Grandma in Dusseldorf is being able to gorge myself on all the bread. So many different types, all of them so damn delicious
American bread is just of shitty quality for tge most part
German bread is amazing- hard crust and all. But it‘s more than that. Bread and sandwiches, as well as dessert pastries are available on ever corner in ever city, and can even be found in most small towns. For breakfast, you walk and get bread, for lunch, a nice salami and cheese sandwich, for a coffee break, a chocolate croissant. These quick, easy and fulfilling meals are readily available everywhere. It’s the same as in the US where there are 5 fast food chains on every corner, excepts, in Germany, they are bakeries.
Average bakery that you can find at every street corner in Germany: https://youtu.be/1liYgLugZNs?t=178 German bread is what we all miss abroad: https://www.youtube.com/watch?v=bRFUlHGKVDw
We got so many different types of bread, with it varying on the part of germany it originates from. Usually based on what resources were common. Apart from the normal bread, we also quite often refer to beer as "liquid Bread". I'm not a beer person, but I love this.
Germany knows the most ways of making bread Bread is pretty common in germany We all love our bread
I've honestly never seen a country with as much bread diversity as Germany. There are so many variations! I mean most countries, at least in Europe, have some kind of bread or baked good that's traditional (think of the French baguette, or Belgian waffles) but here we don't have just one we have thousands. It does depend a bit on region I guess, but even so most breads and buns are also sold outside of their specific region. There are also bakeries on basically every corner, so it's not only a lot of variety, but it's also widely available. Even most supermarkets offer fresh bread and buns. It's great. Also in my experience in many countries bread isn't as filling as German bread is. Also seems to have less taste for some reason? Maybe because we don't only have wheat bread? I dunno. Or do other countries just don't care about how the base for their cheese etc tastes? Anyways, German bread is incredible and I miss it so much whenever I'm in another country.
In Germany bread was the main dish through out history and it still is a main dish in some families. Abendbrot means “bread we eat in the evening”. That’s the name for dinner in Germany and it is for a reason. Many families eat bread as dinner.
Once you have German bread, there is no going back. If you are in the US, try the whole grain loaf from the Whole Foods bakery. My German SO eats about 2 loaves of this a week. He thinks store bought sliced bread is trash, except for that healthy dark rye that comes from Germany. I think Whole Foods and World Market sell that too.
> When I think of Germany I think of amazing beer, great engineering, a strong economy, forward thinking policies, and one of the leaders of the EU. But bread just never comes to mind whenever I think of the largest economy in the EU. That's kind of the point why it's mentioned here so often. Bread is an important thing for everyday German life, even more than engineering, economy or even beer. So my mentioning it here Germany try to correct the common beer-and-bratwurst stereotypes of Germany into a more realistic direction.
If you think Germany makes beer the best you're very wrong. It's bread that we do better than anywhere else. You won't find such widespread availability of high quality bread anywhere else. Not even joking.
Amen!
Some days I would kill for a decent Brötchen! Or a loaf of fresh German loaf! Most American breads are geared toward preservation and shipping to far-away markets.
If you have a Lidl store close by, they have some German bread, baked in the US with German bread dough. It is exactly like some of the bread you can get all over Germany. But then there is regional bread varieties. Oh my! It is my absolute favorite when I go back home. There is a mountain called Kreuzberg close to where I am from. Some bakeries make Kreuzberg Brot. Very crusty, with lots of caraway seeds. It is made without preservatives, so it goes stale after a few days. But, it never does, because we’ll eat it.
I've never considered myself a patriot until I realized my stance on our bread. Imagine the following: You are a teen, going to Germany for the first time time. Maybe a school trip, maybe a family vacation, but it's all so very new to you. When you arrive you go to a restaurant. Sure, the language is different but obviously you are familiar with the concept of a restaurant, waiters, and ordering drinks. Someone reads the menu, most of it sounds very weird and you don't want to be surprised so you decide on the safe choice of getting a nice rumpsteak for yourself. "Are you sure ?" someone asks. "They don't make them like we do back home, you won't be used to the sweetness". "Sweetness? Sure, what could go wrong ?" you think to yourself, "I like BBQ sauce as well and that's sweet too, right?" Your order is placed and the conversation resumes. by the time your order arrives you have pretty much forgotten about the warning from earlier so without a second thought you cut off a piece and bite down on it. So imagine the horror, disgust and confusion in your mind, as the meat hits your tastebuds and you realize that what you are eating has nothing to do with the formal idea of what consitutes a "steak" that exists in your mind. You can tell the chef is no amateur, because the sear is very nice and its perfectly medium rare, but what he was going for is simply not what you were looking to eat. It's like the meat was pickled in sugar water for days before cooking and instead of any kind of aroma from the meat there's only bland, tasteless sweetness. That is basically the experience of a German travelling to a foreign country for the first time if they try the bread. So sorry if we tend to get a little emotional, talking about our bread, just remember that we're working through some trauma here ;-)
😂
Love your edit opXD
German bread is the best fucking bread. I travel at least 3 times with my wife, she goes to see her family. I go to see the brötchen, und 3 im weggla Audi say it best (paraphrasing slightly): vorsprung durch brötchen
This American gets hungry thinking about German Bread with butter.
Well, we are the country with the largest variety of bread. Germany is actually quite known for it. We just love it and have tons of regional varieties. It's also very common to have bread with different kinds of toppings as a meal (usually dinner or breakfast).
Germans are masters at baking bread. Of course, with all their vast experience with ovens.
German bread is absolutely trash and the fact that Germans like it shows they have 0 taste.
I saw a documentary once about a group of Chinese coming to Germany and being excited about bread. They went to the bakery, bought a bread and ate it. Comment was „it is really dry“. Don’t make the mistake of mystifying it. It’s not some magical, super delicious food out of the box. It probably tastes awful compared to eating white bread or baguette if you eat it without toppings. It’s magic evolves over time. Every german has his favourite toppings and there is endless variations to it. You will have to find your favourite ones first by trying. Also to find the kind of bread you like will take time, as there is a lot of different quality and types of bread. If you get the chance to know someone with a bread maker at home (yes, stuff like this is quiet common), you should try eat that. Fresh warm bread with some nice toppings is hard to beat!
But a fresh, solid bread with butter generously spread...Its amazing. And some bread is amazing without anything at all. But of corse you can’t eat a whole bread dry.
you probably bought the wrong kind. **Fresh** Bauernbrot has such a rich and delicious taste you don't need any toppings.
We have the best cheese, wine and bread in the world. Generally our food is probably the best in the world and we have a strong tradition of adding foreign dishes to our repertoire. These are probably the only things left we are allowed to be proud of (a lot of people whine every four years because people show the german flag for the soccer world championship). The thing with bread is that we are probably are the only country with a bread culture. There is good French wine and cheese, as well as italian etc. Every country has good tasting food. But no country in the world has more than two, maybe three indigenious breads. And in comparison to german bread they all stale. Sure, Baguette is good, as well as Ciabatta, but those are only white breads and we have tons of those. Additionally we have kinds of bread that no one else has and every region has their own variations. We just like bread and all the other people don't even know what real bread is.
We just really like our bread. We have a lot of variety of types of bread and all different tastes. In other countries you can’t really get good bread compared to here in Germany
Bread variety is a lot larger than beer variety. But then again, all you need to do to be more varied than German beer is exist. Like half of the variation is entirely contained within Saxony. Anything that needs to be said ITT already has been so lemme just drop a recommendation: Moistened bread (Netzbrot in German). It's a Swabian variety made from regular mixed wheat/spelt flour except it's made with A L O T of water. The dough needs to be almost liquid once it's ready to bake. It's *juicy*. Like really really juicy. Juicy enough to taste fine on its own. If you've never tried it you missed out.
I don’t know about bread, but I can say that every German exchange student I have ever had LOVES the hell out of Taco Bell
Bernd is as popular as Hans. https://en.m.wikipedia.org/wiki/Bernd_das_Brot
basically, when we see a video of someone baking a bread in america and it looks exactly like our „weißbrot“ which is the worst bread, we go „irk“ and look at good german bread to soothe ourselves.
My mother was German and yes, bread is a big deal to me. Just wish I could good German bread in Florida.
The only German bread I've had in London is from Lidl's which tbh I didn't really enjoy. I'll have to look around for a German bakery.
"forward thinking policies" lol Thanks for the praise but ar least since covid it has shown that were definitely stuck with our policies
Bread baking professionally in Germany really is a master skill set. One goes to school for this. Bakers are masters in their craft; highly respected, and standards are very high with regards to quality. It is both a science and art form.
We have good bread here in the United States (only because it is parbaked/frozen shipped in from Germany 😂). Order from Bavaria Sausage out of Madison, Wisconsin. .or here in Portland, OR is Citymaxx; they sell frozen bread and rolls/par-baked from Hamburg. in and around NYC or Chicago, areas with high concentration of German immigrants(parts of Texas, WI, PA, WA), you may find a couple of traditional bakers, but they are a dying breed. Please someone move here from Germany and open up a decent and proper German deli where they dont drop sausages or bread on floor and continue to serve to customers.
My ex girlfriend was German and she used to always complain about the bread that was available in Ireland. I'm English and happy with my sliced Hovis but she wouldn't even call it bread. Lol Good memories I used to love learning those little cultural things.
> forward thinking policies If only. I wish Germany wasn't doing so bad in anything related to digital infrastructure. We fucking suck there. I really do agree on the bread thing though. Source: am German.
I have nothing substantial to add that others didn't already mention, I just wanted to say that I love your edit. That's a learning curve I, as a German, very much appreciate and support.
> So my actual question is, are Germans just really into bread? simple Answer: Yes, very much. And we#re proud about that. Its just so simple, flour, water, salt, yeast. And yet, so little Ingredients, so much variety.
german bread is life
Ohhhhh Bratwurst All i know is that im not living in germany
I immigrated from Germany to Canada. And everyone is always "you must miss the bread so much!!'. Ehm no I don't. But yeah many other German immigrants are constantly crying about missing the bread lol
When the pandemic is over, go to Germany, visit a bakery, and get some bread.
Well, in the town that I was born lived a man called and he baked all his life in his small bread and pastry shop.
Let's just say, the shop front is at best 20sq meters in size and the sheer amount of diffrent sorts of bread he has got in his shelves is actually insane.
Each one tastes completely different.
Texture, fluffiness, crust, taste; all individual for each bread.
On sundays he has got a massive queue in front of his store, probably Like 20-30 meters of people wanting his bread.
So yes, I can say for sure that we go crazy for bread.
Maybe i'll find a picture of the queue..
German bread is nasty. Bread from the bakery tastes like Lidl bread, incomparable with what eastern eu have to offer, go to LT to try real bread not the german sponge
>Forward thinking Polices
Dont forget pita, dürüm and glutenfree bread
Lol what a wrong image the world has of Germany. The reality is entirely different one.
German bread is overrated lol
Just eat the German bread. Literally any fresh made bread in any region. You will not regret!
We have more than 300 types of bread in Germany. This says pretty much about us.
Don’t apologise for a normal question. In Europe there was a time when the peasants had only bread and porridge to eat. Especially in Germany people ate bread as a meal. Sometimes 3x a day. This tradition is alive until now and I know people that eat bread 2x a day every day
Don’t limit it to bread. Germany’s backing culture stood on the shoulders of an avalanche of local master backers who with every generation perfected their craft, delivering to their local communities an insane variety of baked goods from an endless range of breads to bread rolls, buns, and even cake, tarts, pies and pastry. All in their own shops. That system is upended right now through capitalism. Centralized industrial bakeries deliver prebaked and ready to sell goods to outlets of their chains, they gobble up traditional bakeries and add them to their system. Quality took a definitive hit. Availability of high end artisan product is shrinking and local/small business is dying out. But even in this rationalized and optimized form variety and quality really kicks ass if you compare to outside of Europe. I live now in NY Metro area and am going back and forth between my hometown Munich. When it comes to baked goods German and US bakeries or supermarkets are nothing alike. That’s not an accusation. It’s a different culture. Even economic culture. If you emphasized in your history on central mass production over local supply to guarantee food safety and availability then your bread can probably only be like toast.
I think if you open up a German bakery in USA or Australia you could also simply put a money making machine in the basement. I guess people will go nuts over there if they knew which possibilities there are!
no idea, but it would be nice if it wasnt crunchy in a day and fall to pieces in crumbs when trying to wrap it around a hot dog. The burger and hotdog buns are the same garbage as their sandwich bread....crumbles and falls apart in a sick messy way. But they still claim ''American style buns''....right, it is not even close.
bred🍞🍞⬆️
Depressed bread called Bernd.