Bread (Brot) is a significant part of German cuisine, with the largest bread diversity in the world. Around 300 kinds of breads and 1,200 different kinds of pastries and rolls are produced in about 17,000 bakeries and another 10,000 in-shop bakeries. The multitudinous variety of bread and rolls in Germany is legendary! It is based on different grains (wheat or rye, pure or in all possible mixtures with oat, spelt, buckwheat, linseed as well as millet), coarse or finely ground flours, varying fermenting (sourdough/yeast) and baking methods, as well as shapes and seasonings in the form of nuts, seeds or spices – all developed through specific regional conditions.
Vollkornbrot: Most loaves on the shelves of German bakeries are of the dark brown and healthy
variety, and whole grain bread accounts for many of these. It is commonly eaten with cheese or cold meats in the
evening, and it is actually protected by a law making it mandatory for Vollkornbrot to have a whole-grain flour content
of at least 90%.
Pumpernickel: A rich dark bread made with 100% rye, originating in the northern areas of Germany and one of our most
famous breads. Pumpernickel is baked over a long period of time at low temperatures, and often served as hors d'oeuvres
with cucumbers or fish. It's so popular that even most supermarkets across Germany sell Pumpernickel in small,
pre-sliced batches.
Roggenbrot: This covers literally any other rye bread than Pumpernickel and varies a lot in density and
color depending on regional recipes and preferences.
Sonnenblumenbrot: As the name suggests, this bread is sprinkled with a generous dose of sunflower
seeds and tastes slightly sweet, making it a good healthy breakfast option.
Brezel: This hearty specialty, sometimes sprinkled with salt, originates in the southern parts of Germany
where it is known as Brez'n (and Brezel anywhere else). Slathered with butter, it is the perfect snack to accompany
Bavarian beer in a Munich beer garden.