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German Bread - Fast Facts
Germany is a 'Bread Paradise' with 3050 different recipes from the county's bakers registered with the Central Association of German Bakers. Zentralverband des Deutschen Baeckerhandwerks e. V.
A talking loaf of bread called Bernd is a popular children's TV character. 'Bernd das Brot' – Bernd the Bread, a perpetually bad-tempered bread loaf.
On average a German eats 87 kilos, 192 pounds, of bread every year.
There are about 50 bakeries to 100,000 people in Germany. In Ireland for example there are seven.
The emphasis on 'bread' in German cuisine is shown in words such as Abendbrot - supper, literally evening bread and Brotzeit – a snack, bread time.
Bread rolls are very popular and go under different names depending on the region of Germany: Broetchen – little breads, Semmel, Schrippe, Schusterjunge, Pfennigmuggel, Rundstueck, Weck, Weckle, Weckli, Wecken. Luckily "Broetchen" is widely recognized, otherwise one simply has to point.
When Broetchen are cut in half, spread with butter and something like cheese, honey, meat, or fish added, either on each half or placed between the two, then they become a 'belegtes Broetchen'. A sandwich.
A popular street food in the North of Germany is a Fischbroetchen, fish sandwich. Fish smoked, fried, raw, salmon, herring, white fish, North Sea shrimps, together with lettuce, pickles, chopped onions and perhaps Remoulade sauce.
While of course Berlin's Currywurst is a sausage in a roll. A sausage and curry sauce sandwich.
German bread is as much part of the country's culture as its beer and BMW, and across the world has such strong reputation that bakeries supplying bread of a high standard are often called 'German bakeries'.
The taste for German style textured bread is increasing to such an extent that bakeries from across Europe, and as far away as Australia, send apprentices to master bakery schools in Germany.
There is a culture of craftsmanship in German bread making and bakers must complete a high standard theoretical and hands-on training before becoming a Baeckermeister, Master Baker.
The huge selection of bread is partly down to Germany's varied climate, which allows all types of crops to thrive, together with the country's history. Baking different varieties of bread was one of the ways the small princedoms that formerly made up Germany carved out an own identity.
Unlike many countries where bread is something to toast or soak up soup to Germans it is a real 'food', and a nutritional source for most of the day.
The Association of German Artisanal Bakers is applying to UNESCO for its bread to be admitted to the World Heritage List. "German bread as Cultural Heritage", to join, among others, Shrimp fishing on horseback in Oostduinkerke, Belgium, Gingerbread production in Croatia and the Argentinian Tango.
Of the thousands of different breads in Germany the most popular are:
Rye-wheat - Roggenmischbrot
Toast bread - Toastbrot
Whole-grain - Vollkornbrot
Wheat-rye - Weizenmischbrot
White bread - Weissbrot
Multigrain, usually wheat-rye-oats with sesame or linseed Mehrkornbrot
Rye - Roggenbrot
Sunflower seeds in dark rye bread - Sonnenblumenkernbrot
Pumpkin seeds in dark rye bread - Kuerbiskernbrot
Roast onions in light wheat-rye bread - Zwiebelbrot
While topping your loaf or roll could be any of these:
Mehl - flour
Sesam - sesame seeds
Kuemmel - caraway seeds
Mohn - poppy seed
Haferflocken - rolled oats
Sonnenblumenkerne - sunflower seeds
Kuerbiskerne - pumpkin seeds - these are a dark green
Salz - salt - on Brezels/Pretzels
Leinsamen - linseeds - small and dark brown, like shiny cress seeds
Internationally known sweet tasting Pumpernickel is rarely found in a bakery, and is steamed not baked.
A baker's assistant will offer to cut a loaf you have bought. "Geschnitten?" or "Schneiden?". Many families own an electric bread-cutting machine and will not need this as German bread, which is already quite solid and chewy, dries out quickly.
Apparently there was a custom that a future bride was tested by her bridegroom's family as to how well she could cut a loaf of bread. Nicely uniform slices meant she would be welcome, failing the test.............
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Like to have a try at making your own Artisan Bread in just five minutes a day? Then this is the cook book for you. Most Germany breads are based on 'Sour Dough' so of course everything you need to know about that is in here as well, with a very simple method.
Content copyright © 2014 by Francine McKenna-Klein. All rights reserved.
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