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Röggelchen (of German Roggen for rye) is a small pastry in the form of a double roll made from two pieces of dough. [1] Röggelchen are a common speciality in the Rhineland and in eastern Belgium. The rye content must be at least 50% of the flour. [2] The rye dough consists of a bread roll dough to which rye flour or sourdough is added.
Bread often has a small quantity of olive oil, butter, or rendered lard mixed into the dough to make it softer and more palatable. Traditional rustic breads include sfilatino imbottito (a stuffed bread roll) and pizza bianca (a flat white bread). Focaccia is quite popular in Italy and southern France.
Mischbrot (German: [ˈmɪʃˌbʁoːt/] ⓘ, lit. ' mixed bread ') is German bread made from the mixture of wheat and rye flour with sourdough or yeast. It is known as Graubrot (lit. ' grey bread ') in some regions of Germany (e.g., parts of North Rhine-Westphalia, Bavaria and Hesse) or as "Black bread" in southern Germany, Austria, [1] and ...
Pages in category "German breads" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. A. Allerheiligenstriezel; D.
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf) which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.
Using wheat dough makes the bread look less rustic, but also hinders the combustion of the fruits baked into it. In upper Allgäu, which was very poor because of its poor soil, "Birnebrot" was eaten at Christmas evening. This was commonly accompanied with a glass of "Obstler" - a high-alcoholic, aromatic schnapps made of apples and pears ...
Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas (e.g., Spätzle noodles or Maultaschen dumpling wrappers), soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry". [1]
Hefekranz or Hefezopf (literally "yeast wreath" and "yeast braid") are sweet breads from Switzerland, Germany, Austria and South Tyrol. The dough is made from sugar, flour, butter, eggs and yeast (sometimes with raisins or almonds). Typically both Hefezopf and Hefekranz consist of three braided dough-pieces.