There is a great selection of breads available in Germany as the Germans are very fond of their bread, it occupies the largest place in German cuisine.”Butterbrot” is taken by schoolchildren and adults alike,to stave off hunger pains during the day.The rolls or brötchen will, typically be baked fresh daily, as German bread contains no preservatives and will go stale quickly. All German bread have an abundance of vitamins and minerals, and contain a lot of roughage.They come in an enormous variety of shapes from simple white rolls to hearty pumpkin seed rolls. In the south of Germany the main rolls are known as Semmels whereas in Hamburg they are called Rundstücke, Weck in Baden and so on, each area will have their own particular name. The bread rolls are used to make open sandwiches, known as”Belegtes Brötchen” ,and they always accompany sausages. Many of the bread loaves are made from sour dough, which gives the bread a distictive taste, the sour dough (sauerteig) is made from a mixture of rye flour and water which is left for a few days and is used as a starter for the bread, housewives will have a continuous supply of this starter dough and will often share it will family and friends in the neighborhood.
This heavier kind of bread will last for up to a week and therefore Saturday will often be bread making day. The flours are often a mixture of varieties wheat and rye producing Roggenmischbrot, mixed bread, wholemeal and whole seeds are mixed with the flour to produce other varieties of loaves. The Germans use many different types of grains to produce bread such as wheat, rye, oats, barley, millet, corn spelt, rice and even potato flour. There are about 600 varieties of main breads and 1,200 different kinds of rolls and pastries produced in German bakeries. Other varieties of bread include Weizenmischbrot, a light bread, but still containing wheat and rye flour, Bauernbrot, slightly lighter than Roggenmischbrot, Weißbrot a simple white bread ,and Volkornbrot with whole grains there are many other varieties which differ with the region of Germany, but these are the most popular. The dark, grainy Pumpernickel brot from Westphalia tastes fantastic with smoked hams and bacons and belongs to the group of speciality breads such as the onion bread, sweet raisin bread or the spiced breads. Another type of bread, know all over the world, but never tasting as good as those made in Germany, are Brezels, freshly baked and soft they are not to be missed, the Brezel is used as a sign outside bakeries all over Germany. German bakeries open early around 6am till 6pm and are normally sold out by mid afternoon.
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