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Description. Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it develops a crust only on the top. [2] It is noted for its long shelf life.
Pumpernickel (English: / ˈpʌmpərnɪkəl /; German: [ˈpʊmpɐˌnɪkl̩] ⓘ) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was traditional peasant fare, but largely ...
Rye bread. Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor.
2 tbsp light garlic and herb spreadable cheese; 4 slice Pepperidge Farm® 100% Natural German Dark Wheat Bread, toasted; 4 oz thinly sliced skinless lower-sodium deli turkey breast; 1 small red ...
Rye Mischbrot. 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 "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 Switzerland.
Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked. Anadama bread. Yeast bread. United States (New England) A sweet, cornmeal- and molasses-based bread. Anpan. Sweet bun. Japan. Filled, usually with red bean paste, or with white beans, sesame, or chestnut.