About the German bread culture

Ok, that title could end up in a book.  I promise I’ll stick to a short overview to the German bread culture. 😅

[part I] Everyone who was once in Western Europe on vacation or a business trip may have tried one of the thousands of bread treats you can get there. In France, Spain, Switzerland, Italy and Germany we have a typical Artisan bakery nearly on each block. There is a tempting smell when you walk past or even enter a bakery. The whole food culture in these countries is immense.

Our bread culture in one word – huge. You can get around 3,200 kinds of bread. Yes, that sounds not just a lot, indeed it is a lot. In 2014 the UNESCO added the centuries-old German bread culture to the intangible cultural heritage list. About 83 Mio residents in Germany like to have variations. From the North to South, from the East to the West and in the middle of the country, each region has its own typical bread culture. That’s what makes the whole thing so huge. We even have a ‘Museum of bread’ and a ‘German Bread Institute’. This Institute annually names one type of bread as “Bread of the Year”.

Shelfs with bread loaves and rolls in a German bakery

The regional difference

I.e.: The further north, the darker your bread and the more rye it contains. This is due of the influence of Scandinavia.  The further south, the more whole grain and seeded breads and rolls you’ll find. The French baguette, however, made it all over the republic. The favorite bread in Germany is a ‘Roggenmischbrot’ or a ‘Weizenmischbrot’. It’s always a mix from Rye and Wheat flour.  Either Rye or Wheat has then a higher proportion (60-70%).

Many types of grain are grown in Germany, because of the good climate. Often you have mix-breads of two or three flour – mostly Wheat, Rye and Spelt. Some older grains like Emmer and Einkorn enjoy new popularity, although they’re more difficult to work with. Seeds are always a popular ingredient, mostly flax, pumpkin or sunflower seeds as well as nuts. Nowadays bakers like to try new and modern variations. One of my favorite back home is a ‘Bauernbrot’ with red beet chunks, so delicious. Bread is important, it is a staple food. In Germany we celebrate our ‘bread meals’….

Before we get here a mile long text were you have to scroll for minutes, read further in German bread culture – part II 🙂

Pre-Launch: bread baking boxes

Wouldn’t you like to learn how to bake traditional bread from scratch, too? Join the BREADISTA community and improve your bread baking skills. Each of the bread baking boxes include a baking-mix with pre-measured high quality ingredients and a step-by-step recipe-card guides everyone in making perfect German bread.

Craving good bread led to the idea to develop this unique baking subscription box. Have you ever checked the ingredients list of store bought bread? Have you ever wondered why there is ‘enriched flour’, flavor, color or something else unspeakable?

On one hand you have baking mixes, but mostly they are for muffins, cookies and pancakes. The other hand offers mixes for gluten free products. The idea was born to bring traditional German bread into US kitchens. The bread culture in Germany is huge. Did you ever imagine that there are more than 3,000 kinds of breads available?

With this new bread baking subscription box, BREADISTA will deliver pre-measured and well-chosen ingredients ready to bake. Each monthly box includes the baking-kit and the recipe card with additional add-ons. That will always be a delicious pairing to the monthly bread or bread rolls, such as jams, jellies or other great spreads. Will there be a baking-mix for some typical German ‘Brezel’ (Pretzel)? Check it out….

Bread Baking Box - Breadista's first box is called Founder-Box

The Founder-box kicks off the regular monthly subscription box and is a special one. This will only be available once. The pre-launch runs during March 2020 and is limited to 99 bread baking boxes. Helpful kitchen tools and a special gift are included in the Founder-Box to get the loaf rollin’.

Find the original press release here: