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| German Breads |
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| As with German cooking, there is no one typical German bread. Each region in Germany has its own specialties and variations. In Northern Germany, dark and heavy breads, such as rye breads, are prefered. In the South, lighter breads made of wheat are the favorites. |
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| The most commonly used flour in German bread baking is rye, either on its own or combined with another flour, such as wheat or spelt. Other popular ingredients used in German breads include oats, barley, onions, nuts, sunflower seeds, poppy and sesame seeds, cheese, bacon, herbs, and various spices. |
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| Germany as a whole produces by far the most varieties of breads. Over 300 varieties of dark and white breads and over 1,200 varieties of rolls and mini-breads (Brötchen & Kleingebäck) are produced in Germany. |
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| Although not all varieties of German bread are made here in the U.S., your local German bakeries and delicatessens have a large variety of fresh and delicious breads to choose from. On this page, we identify many of the most well-known German breads and we provide you with valuable and interesting information for each. |
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The Pretzel ... A Delicious Mistake!
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The pretzel that is enjoyed worldwide today was actually invented by mistake in Munich in 1839. The baker wanted to brush a batch of pretzels with sugar-water, but accidentally reached for sodium hydroxide that was to be used for cleaning the bakery. |
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Pumpernickel bread is a whole grain bread, made mainly from rye meal. But where did the bread get its name? Find out here. |
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