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A simple, all-rye bread can be made using a sourdough starter and rye meal; it will not rise as high as wheat bread but will be moister with a substantially longer shelf life. Such bread is often known as black bread ( German : Schwarzbrot , Russian : чёрный хлеб ) [ 11 ] from their darker color than wheat bread (enhanced by long ...
' 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 Switzerland. It has a milder taste than rye bread and ...
In the 1920s, the Hanomag 2/10 PS compact car was given the nickname Kommissbrot because its shape resembled a loaf of that bread. [10] [11]In the Austrian documentary film Cooking History directed by Peter Kerekes, kommissbrot is used as an illustration of the quantity of ingredients required to provide food for a large number of soldiers.
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Rugbrød (Danish pronunciation: [ˈʁu:ˌpʁœðˀ], lit. ' rye bread ') is a very common form of rye bread from Denmark. [1] [2] Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm (4.7 in) high, and 30 to 35 cm (11.8 to 13.8 in) long, depending on the bread pan in which it is baked.
This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95 ...
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [ 1 ] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.