Dough-verload: 3,200 ways Germans say "I Loaf You!"

To say that Germans are obsessed with bread might seem like an overstatement.

But when their bread culture (and yes, that's a thing!) is designated by UNESCO as "intangible cultural heritage", and as they have 3,200 officially recognized types of bread in the "bread register" of the German Institute of Bread, I think... that statement rings 100% true!

Every region has their own unique specialties, creating a deep connection between communities and their local bakeries (and yes, there's an app for that! -- Bäckerfinder is apparently a baker finder app to help you "find the best bread in your area comfortably and easily!").

So let's check out a few beloved types of "Brot" that you can make for yourself!

1. Brötchen ("Little Bread" / Rolls)

Brötchen, the kinder of loaf-kind (boy, there are so many bread puns out there!), translates to "little bread." They are the small rolls you’ll find on almost every German breakfast table. Or lunch table. Or... end table.

These rolls are usually crusty on the outside and soft and tender on the inside.

Enjoyed with butter, jam, cold cuts, or cheese, Brötchen are a staple in German households and a simply delightful introduction to Germany’s amazing bread culture!

2. Brezel (Pretzel)

With their distinctive twisted shape, crispy crust and soft, chewy interior, the beloved Brezel (pretzel) is often sprinkled with coarse salt. Although there are other varieties that are topped with cheeses, seeds or other sweet toppings like cinnamon and sugar.

It is thought that pretzels came from the monks in the Middle Ages, possibly from Bavaria (the pretzel capital of the world!) and so making them may not just be a delicious treat to enjoy, but gives you a little bite of history.

History can be sooo yummy!

3. Sauerteigbrot (Sourdough Bread )

Now finally we get my favorite bread in this short list... the sourdough bread I grew up with, Oma's sourdough whole grain no-knead bread.

Usually filled with any such seeds, oats, etc. that's available, it's a hearty, rich and dense bread that is heaven when fresh, and soooo tasty the next day.

That said, there are many different kinds of sourdough bread that exist in the German bread lexicon, such as Pumpernickel and Vollkornbrot (whole grain bread), and Landbrot (farmer's bread).

But what we grew up with, we simply called, "brown bread."

Y. U. Mmmmmmmm.

See why Germany is the King of the Crust:

So with that brief introduction above to the world of German breads, here's a video that delves a little deeper into their intense importance and the emotions behind Germans and their bread...

So there you go. Just a teensie-weensie taste of the plethora of breads available in and throughout German cuisine.

So why not turn on your oven, roll up your sleeves, and embark on this oh-so-flavorful journey? With these German bread recipes, you have a perfect starting point, the rye stuff, to master the art of German bread baking. And tasting. And more tasting... 

:)

Oh, and remember to keep an eye out for the next "Little Nibbles" in your inbox for more Oma-approved tips and bits. (and if you're not getting those, sign up today!)

Cheers,

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.

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