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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.
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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 ...
The typical Franconian bread (Fränkisches Landbrot) contains both wheat and rye flour (hence Mischbrot, mixed bread). Characteristic for this bread is a high percentage of rye flavour, usually 80% and about 20% wheat flour and an aromatic spice mixture. The shape can be longish (Kipf) or round (Laib). The weight is usually around 1 - 4,5 kg. [2]
These are the 50 best breads around the world. To celebrate World Bread Day on October 16, take a tasty trip from injera in Ethiopia to crumpets in the United Kingdom. 50 of the world’s best breads
Bread (Brot) is a significant part of German cuisine, with the largest bread diversity in the world. [63] Around 3,000 types of breads [64] and 1,200 different types of pastries and rolls [65] are produced in about 13,000 bakeries. [66] Roggenmischbrot, also known as Mischbrot for short, one of the most typical German breads