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In the 1920s, the Hanomag 2/10 PS compact car was given the nickname Kommissbrot because its shape resembled a loaf of that bread. [10] [11]In the Austrian documentary film Cooking History directed by Peter Kerekes, kommissbrot is used as an illustration of the quantity of ingredients required to provide food for a large number of soldiers.
Butterbrot. In German cuisine, Butterbrot (literally: butter bread = bread with butter) is a slice of bread topped with butter. It is still considered Butterbrot even if additional toppings, such as cheese, spreads, or lunch meats, are added, as long as it begins with a slice of bread with butter. The words in formal and colloquial German and ...
Mischbrot. Mischbrot ( German: [ˈmɪʃˌbʁoːt/] ⓘ, lit. 'mixed bread') is German bread made from the mixture of wheat and rye flour with sourdough or yeast. It is known as "Grey bread" in some regions of Germany (e.g., parts of North Rhine-Westphalia, Bavaria and Hesse) or as "Black bread" in southern Germany, Austria, [1] and Switzerland ...
Electro-poppers Sofi Tukker's third studio album, “BREAD,” is an acronym for “Be Really Energetic and Dance,” a mantra that the Grammy-nominated American duo of Sophie Hawley-Weld and ...
Lye roll. Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia ), France ( Alsace ), Switzerland, and Austria. They are made by immersing bread rolls in a lye solution before baking. The German name, Laugengebäck, is used for any baked good dipped in lye. The perhaps best known shape is the pretzel, while rolls or buns ...
Carrot cake. Cheesecake. Traditionally made using a German dairy called Quark instead of cream cheese. Dampfnudel. Typical of southern Germany, a sort of white bread roll or sweet roll eaten as a meal or as a dessert. Dominostein. A sweet primarily sold during Christmas season in Germany and Austria. Donauwelle.
Pages in category "German breads" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. A. Allerheiligenstriezel; D.
Most German breads are made with sourdough. Whole grain is also preferred for high fiber. Germans use almost all available types of grain for their breads: wheat, rye, barley, spelt, oats, millet, corn and rice. Some breads are even made with potato starch flour. 71 Many breads are multigrain breads .
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