German Bread
In Germany bread is staple food and cultural possession. The variety of bread sorts (circa 500) and sizes is immense. For Germans all over the world to eat German bread is a piece of home. The importance of bread in Germany is also shown by the great number of different names and regional specialities for bread (and bread with spread): "Stulle", "Bütterchen", "Semmel", "Brötchen", "Stuten", "Münsterländer", "Paderborner", "Heidebrot", "Frankenlaib", ... The famoust German bread is "Pumpernickel".Today there are 47 backeries per 100.000 inhabitants in Germany. In 2010 each German household consumed on the average 41 kilogram of bread - mostly bread made from wheat and rye flour ("Mischbrot") - each fifth loaf of bread.
Books about German bread
- Crust and Crumb: Master Formulas for Serious Bread Bakers, Peter Reinhart, Ten Speed Press, 1580088023
- Brot: Bread Notes From A Floury German Kitchen, Nils Schoener, , B0045Y1P9C
- Stealing German Bread, Yochevet Artzi, Xlibris, Corp., 1436383064
- Old World Breads (Specialty Cookbooks), Charel Scheele, Crossing Press, 0895949024
- The Bread Machine Cookbook, Donna Rathmell German, Bristol Publishing Enterprises, 1558672966
- The Bread Machine Cookbook II (Nitty Gritty Cookbooks), Donna Rathmell German, Bristol Publishing Enterprises, 1558670378
- The Big Book of Bread Machine Recipes, Donna Rathmell German, Bristol Publishing Enterprises, 1558672389
- Our Daily Bread: German Village Life, 1500-1850, Teva J Scheer, CreateSpace, 145372169X
- Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, Jeff Hertzberg, Thomas Dunne Books, 0312362919
- Worldwide Sourdoughs from Your Bread Machine (Nitty Gritty Cookbooks), Donna Rathmell German, Bristol Pub Enterprises, 1558670955
If you miss a specific bread here - I know that this is just a small collection - please mail me or and use the following search form:
