BREAD is more than just a food in Germany – it is a part of the German culture, producing over 300 varieties of dark and white breads and over 1,200 varieties of rolls and mini-breads (Brötchen & Kleingebäck) are produced in Germany.

Bread makes up a large part of the German cuisine as it is the basis of both the morning and evening meals, with its influence stretching into holiday celebrations and festivals.
The importance of bread in German cuisine is also illustrated by words such as Abendbrot (meaning supper, literally Evening Bread) and Brotzeit (snack, literally Bread Time).

Bready for consumption

For those looking to learn more about individual types of bread, head over to for an in depth break down of some the speciality breads listed below.

Germany’s most popular breads include:
Rye-wheat (“Roggenmischbrot”)
Toast bread (“Toastbrot”)
Whole-grain (“Vollkornbrot”)
Wheat-rye (“Weizenmischbrot”)
White bread (“Weißbrot”)
Multi-grain, usually wheat-rye-oats with sesame or linseed (“Mehrkornbrot”)
Rye (“Roggenbrot”)
Sunflower seeds in dark rye bread (“Sonnenblumenkernbrot”)
Pumpkin seeds in dark rye bread (“Kürbiskernbrot”)
Roasted onions in light wheat-rye bread (“Zwiebelbrot”)


About drewsmith28

Words, words, words...
This entry was posted in Germany and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s