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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. [3]
Röggelchen. 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 ...
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.
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 ...
Flour, butter, sugar, dried fruit (especially raisins), orange and lemon peel, rum, almonds, yeast. Bremer Klaben, or just Klaben, is a type of Stollen from Bremen, Germany. This celebrated bread, famous in Northern Germany, [1] is traditionally eaten during the Christmas season. It is said that Bremer Klaben tastes especially good when it is ...
Früchtebrot. Früchtebrot with apricots, dates, figs and nuts. Früchtebrot (also called Berewecke, Birnenbrot, Hutzenbrot, Hutzelbrot, Kletzenbrot, Schnitzbrot or Zelten) is a sweet, dark bread baked with dried fruit . Früchtebrot is commonly baked into small oblong loaves. The bread has a juicy, firm texture with visible bits of fruit and nuts.
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.
Sourdough remained the usual form of leavening down into the European Middle Ages [5] until being replaced by barm from the beer brewing process, and after 1871 by purpose-cultured yeast. Bread made from 100% rye flour, popular in northern Europe, is usually leavened with sourdough. Baker's yeast is not useful as a leavening agent for rye bread ...