Breakfast Rolls

This is a very typical German thing. People get up in the morning, go to a bakery, get rolls and then have breakfast with the fresh, still warm rolls.

These rolls are baked using white flour only. Their distinctive taste comes from the sour dough.

The breakfast rolls have a crunchy crust and a medium crumb.

Sauerkrautbread

This is a special bread that's not from Germany, at least I don't know it from there. I got the recipe from my flour supplier who got it from a world war II veteran who had been in Germany from 1944 - 1946.

It's not made with sour dough, but still has the typical bread taste. This might come from the sauerkraut that's used in the dough. Sauerkraut has a lot of lactobacilli in it. Lactobacilli are also whats doing the fermentation process with the sour dough.

Besides the sauerkraut also dill seeds and minced onion are used for baking. This bread has a very crunchy crust, a really soft crumb, and a distinctive taste.

Rye Bread

Here comes a special: pure rye bread.

Made of rye flour only, without adding white flours it is also made using sour dough to give it its special taste. It is heavier than the Mischbrot, having a more chewy crumb.

Mischbrot

There comes the classic: A brown bread made out of a mix of 50% rye flour and 50% white flour.

I would say this is the most common bread in Germany. Made of about 50% rye flour and 50% white flour, its secret is the sour dough. It comes with a typical crunchy crust that makes it a pleasure to eat every day.