About German bread culture (2)

[part-II] Yes, you could say – Germans are obsessed with bread! 😀 Whether it is for breakfast with ‘Brötchen’, especially on cozy Sunday mornings, on the go as sandwich or for dinner called ‘Brotzeit’ or ‘Abendbrot’. Brotzeit is a typical and traditional dinner, when family members come together and enjoy fresh bread with cold cuts, cheese and pickles or tomatoes.

Some translations you may have seen often:

‘Bauernbrot’ –                        Farmers bread              (often a mix-bread)
‘Landbrot’ –                           Country bread               (often a mix-bread)
‘Vollkornbrot’ –                   Whole Grain bread      ( >90% Whole Grain)
‘Brezel’ –                                 Pretzel                             (just wheat flour, dived in a lye bath)
‘Brötchen’ / ‘Semmel’ –     rolls

There are two more important and indispendable bakery treats for Germans: ‘Brezeln and Brötchen’, mean Pretzels and rolls. Pretzels are part of everyday life in the southern part of Germany. Rolls have nearly  as much variations as breads and have different names in each part of the country. As a generic term they were called  â€˜Wecken, Semmel, Brötchen’ in the west and south or ‘Schrippen’ in the eastern and Berlin area. To make it even more confusing, a lot of rolls have own names like ‘Stangen’, ‘Bürli’, ‘Krusti’,….

bread shelf with bread and baguette
…and more bread shelfs with baguette and a typical industrial bread slicer.

Big milestones in the history of the German bread culture are bakeries that have been around for decades, even centuries. The oldest bakery in Germany is in Northern Bavarian, ‘Bäckerei Adl’. It is already in its 14th generation! Yes, unbelievable! It was founded in 1392 and opened the first official bakery later in 1573. Some bread making machines are even over 100 years old. Until today all doughs are traditional handmade. One of their specialties is a sweet yeast bread with nut filling (‘Hefezopf’), baked according to a recipe that is over 300 years old. People come from far away to get one of these treats.

Artisan Bread vs. factory-made

Unfortunately, more and more small and traditional family bakeries have closed in recent years. Large supermarket chains open at every corner and offer factory-made bread. It’s cheaper and saves the extra way to the bakery. Sadly not everyone cares about the ingredients in store bought bread or appreciates the craft the baker learned over decades. In the craft it is also difficult to find successors.

This is also a reason why we try to keep a tradition alive. With bread baking kits from BREADISTA we offer a pre-measured flour-mix with everything included what’s necessary and nothing more. All recipes are favorite bread treats and belong to the bread culture either in Germany, Austria or Switzerland. High quality ingredients and time are the key factor for delicious and traditional bread.

Try it and be surprised what you can do. Bake like a pro!




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