Artisan German Bread Ist Gut
The German bread culture was officially added by UNESCO to its Intangible Cultural Heritage list in 2015.
Germans were baking nutritious whole-grain bread long before the organic health food renaissance. While some supermarket chains have started baking their own goods in-store, most Germans swear by their local corner bakery and most German supermarkets actually come with their own little local bakery attached.
Bread is a staple for most meals in Germany: at breakfast, break-time (sometimes called Pausenbrot, or "break bread") and dinner or Abendbrot, literally the "bread of the evening." "It sells like sliced bread" is a German proverb describing fast-selling items.
So why are Germans so mad about loafs, pretzels and rolls?
The variety of baked goods can be a little perplexing when encountered for the first time: there's farmers bread, mixed bread, stone oven bread, sunflower bread, pumpkin bread, five seed bread and so on.
But don't let all these loaves overwhelm you. Just visit a local bakery, or Bäckerei and have a look for yourself. All of it is good. And if you have a sweet tooth, most bakeries also have a confectioner (or Konditor) attached -- so there's cake and pastry aplenty.
The Bread and Bretzel Basket bakers come from generations of German Master Bakers. We have honed the art of baking breads and pastries that are both delicious and beautiful.
Brötchen (bread rolls): This is your standard white bread roll, which is not known as Brötchen everywhere in Germany. Some regions have their own word, including Semmeln, Wecken, Schrippen or Rundstück (literally the "round piece"). There are also different variations of Brötchen with sesame, poppy or pumpkin seed sold as whole-grain rolls.
Milchbrötchen (milk roll): A variation of the roll made from fluffy white dough prepared with milk, often with raisins or chocolate chips added -- making it a favorite for little Germans at the breakfast table.
Hörnchen: Another breakfast staple (especially on Sundays), Hörnchen or "little horns" are the German version of croissants, albeit with more butter. Coming in a similar half-moon shape, Hörnchen are delicious with jam or even chocolate spread.
Vollkornbrot (whole grain bread): Most loaves on the shelves of German bakeries are of the dark brown and healthy variety, and whole grain bread accounts for many of these. It is commonly eaten with cheese or cold meats in the evening, and it is actually protected by a law making it mandatory for Vollkornbrot to have a whole-grain flour content of at least 90%.
Pumpernickel: A rich dark bread made with 100% rye, originating in the northern areas of Germany and one of our most famous breads. Pumpernickel is baked over a long period of time at low temperatures, and often served as hors d'oeuvres with cucumbers or fish. It's so popular that even most supermarkets across Germany sell Pumpernickel in small, pre-sliced batches.
Roggenbrot (rye bread): This covers literally any other rye bread than Pumpernickel and varies a lot in density and color depending on regional recipes and preferences.
Katenbrot: Another dark brown and coarsely textured whole grain variety. Katenbrot means "barn bread" and like Vollkornbrot is a staple on German dinner tables, best enjoyed with cheese and cold cuts.
Sonnenblumenbrot (sunflower seed bread): As the name suggests, this bread is sprinkled with a generous dose of sunflower seeds and tastes slightly sweet, making it a good healthy breakfast option. Try it with cream cheese and fruit jam – delicious!
Dreikornbrot/Fünfkornbrot (three/five grain bread): These variations of whole grain bread must easily be among the healthiest bread options in Germany. Made with variations of wheat, rye, barley, oats and maize, it can be eaten for breakfast, lunch and dinner, and is especially delicious served with soup.
Brezel (pretzel): This hearty specialty, sometimes sprinkled with salt, originates in the southern parts of Germany where it is known as Brez'n (and Brezel anywhere else). Slathered with butter, it is the perfect snack to accompany Bavarian beer in a Munich beer garden.