# Why German Bread Is the Best in the World (An Opinion) > We dive into the world of German bread: rich traditions, an astonishing variety of loaves, and the reasons it is called the finest on the planet. - URL: https://langandtrip.com.ua/en/article/zanurennia-u-svit-nimetskoho-khliba-rozkryvaie-bahatstvo-tradytsii-ta-riznomanittia-vydiv-tsoho-kultovoho-produktu/ - Language: en - Published: 2024-01-30 - Categories: Culture, Historic Sites, Leisure, Tours, Germany, Food & Drinks --- You have seen the French stroll by with slim baguettes tucked under their arms, or pedal past on bicycles loaded with crusty loaves, sporting their jaunty berets. These cinematic scenes are charming, but when you really get to the heart of the matter, as my fellow countrymen are inclined to do, it becomes clear that the best bread in the world is made in Germany. Here, bread quite literally holds up our culture. Germany has more bakeries and eats more varieties of bread than most other countries in the world (though we may not quite match France for the sheer number of bakeries). According to the bread register kept by the German Bread Institute (yes, such a thing exists), the country now boasts more than 3,200 officially recognized types of bread. And German bread culture was officially added by UNESCO to its list of intangible cultural heritage in 2015. These hearty loaves prop up a key German term: one of the words for work is Broterwerb, literally "earning your bread." Bread is a staple at most meals in Germany: at breakfast, during the mid-morning break (sometimes called Pausenbrot, or "break bread"), and at dinner, or Abendbrot, literally "evening bread." "Selling like sliced bread" is a German saying used to describe goods that fly off the shelves. Bread even plays a starring role on television: a talking loaf named Bernd became a hit character among German children. The comedy series "Bernd das Brot," hosted by the character of the same name, has aired on the children's channel KI.KA since 2000. Oh, and the German postal service even released a stamp with the slogan "German Bread Culture," which went on sale in 2018. So why are Germans so obsessed with loaves, pretzels and rolls? ## A History of Baking One reason for this immense variety of baked goods is Germany's fragmented history right up until the 19th century. Until that point, what is now known as Germany was a patchwork of hundreds of small duchies or kingdoms, each with its own distinct culture and dialect, and its own bread. On top of that, the Middle Ages added another cluster of prosperous, growing trading towns that were also trying to attract commerce and new settlers, some with standout baked goods. Germany does not get as much sunshine as the south of France or Italy, and many regions are not suited to growing wheat, so grains like rye and spelt thrived better here and produced bread that is still eaten today. Wheat-based bread stayed in the southern cities, such as Munich and Stuttgart. The main driver behind this abundance of bread was that farmers, merchants and dukes needed something nourishing to counter the often cold and rainy days. That is why Germans still eat sourdough bread made from rye, spelt and wheat flour and packed with grains and seeds. German bread is heavy and full of substance; it (literally) outweighs a fluffy focaccia or ciabatta. This robust tradition never caught on in the rest of Europe. In 1792, Johann Wolfgang von Goethe recorded that during a military campaign in France he offered his dark rye bread to two French prisoners, and they promptly fled back to their own side. ## All Those Loaves Today, while food trucks in other countries serve up tacos and burgers for lunch, Germany sticks to its standard bakeries, all of which stock "belegte Brötchen," rolls with various fillings, the true German fast food. The variety of baked goods can be a little bewildering when you first encounter it: there is farmer's bread, mixed bread, stone-oven bread, sunflower bread, pumpkin bread, five-seed bread and so on. But do not let all these loaves overwhelm you. Just visit your local bakery, or Bäckerei, and see for yourself. It is all good. And if you have a sweet tooth, most bakeries also have a pastry counter (or Konditor), so cakes and pastries are plentiful too. Germans were baking nutritious wholegrain bread long before the health-food revival. While some supermarket chains have started baking their own products in store, most Germans swear by their local corner bakery, and most German supermarkets actually have their own little in-house bakery. Becoming a baker is still considered a highly respected profession, and German bakers go through advanced, creative training that does not exist in most other countries. Germany has quality and size standards for bread, and every year the German Bread Institute announces its "bread of the year." In 2018, that was Dinkel-Vollkornbrot, a wholegrain spelt bread. Bread, eaten at most meals, remains a cornerstone of the German diet and culture, even though some of the larger bakeries have struggled in recent years to recruit new bakers, as fewer and fewer young people are interested in learning this demanding craft. That does not mean there are no artisan bakers trying to create new types of bread for a global audience in trendy cities like Hamburg, Berlin or Munich. Bakeries such as Zeit für Brot, Soluna Brot und Öl or Springer build their products on natural, local ingredients to create new, wonderful goods, all while remaining deeply rooted in the tradition of German craftsmanship. ## Types of German Bread Worth Trying Brötchen (rolls): This is your standard white roll, which is not known as Brötchen everywhere in Germany. Some regions have their own word for it, including Semmeln, Wecken, Schrippen or Rundstück (literally "round piece"). There are also various versions of Brötchen with sesame, poppy or pumpkin seeds, sold as wholegrain rolls. Milchbrötchen (milk roll): A variation of the roll made from soft white dough prepared with milk, often with raisins or chocolate chips added, which makes it a favorite of little Germans at breakfast. Hörnchen: Another breakfast staple (especially on Sundays), Hörnchen or "little horns" are the German version of the croissant, though with more butter. With the same crescent shape, Hörnchen are delicious with jam or even chocolate spread. Vollkornbrot (wholegrain bread): Most of the loaves on the shelves of German bakeries are of the dark brown, wholesome variety, and wholegrain bread makes up many of them. It is usually eaten with cheese or cold cuts in the evening, and it is actually protected by law, which makes it mandatory for Vollkornbrot to contain at least 90% wholegrain flour. Pumpernickel: A rich, dark bread made from 100% rye, hailing from the northern parts of Germany and one of our most famous types of bread. Pumpernickel is baked for a long time at low temperatures and is often served as an appetizer with cucumbers or fish. It is so popular that even most supermarkets across Germany sell pumpernickel in small, pre-sliced batches. Roggenbrot (rye bread): This is literally any rye bread other than pumpernickel, and it varies greatly in density and color depending on regional recipes and preferences. Katenbrot: Another dark brown, coarsely textured wholegrain variety. Katenbrot means "cottage bread" and, like Vollkornbrot, is a staple on German dinner tables, best eaten with cheese and cold cuts. Sonnenblumenbrot (sunflower seed bread): As the name suggests, this bread is generously topped with sunflower seeds and has a slightly sweet flavor, which makes it a good, healthy breakfast option. Try it with cream cheese and fruit jam, wonderful! Dreikornbrot/Fünfkornbrot (three/five-grain bread): These variations of wholegrain bread are probably among the healthiest bread options in Germany. Made from combinations of wheat, rye, barley, oats and corn, it can be eaten at breakfast, lunch and dinner, and it is especially tasty when served with soup. Brezel (pretzel): This hearty specialty, sometimes sprinkled with salt, comes from the southern parts of Germany, where it is known as Brez'n (and Brezel everywhere else). Spread with butter, it is the perfect snack to go with a Bavarian beer in a Munich beer garden. So there you have it. German food culture is not just about sauerkraut and sausages. It is fed by its daily bread, to this very day. And German bakeries can be found all over the world: in Goa, India; Dublin, Ireland; New York and beyond. So the next time you want to sample German efficiency, do not head off on a test drive in a shiny new German Volkswagen. Instead, eat a hearty slice of sourdough bread with some good German cheese and butter on top. You will discover that German bread really is the best in the world.