"cereals and beer. Different types of bread were considered a luxury among common people, although they were not uncommon. The corn bought from the merchant would be ground using a quern-stone (called ""kvarnarsteinn"" in Icelandic) and supplemented with dried dulse (seaweed) and lichens. Sometimes it was boiled in milk and served as a thin porridge. The porridge could be mixed with skyr to form ""skyrhræringur"". The most common type of bread was a pot bread called rúgbrauð, a dark and dense rye bread, reminiscent of the German pumpernickel and the Danish rugbrød, only more moist. This could also be baked"
"Kommissbrot Kommissbrot, formerly Kommißbrot, is a dark type of German bread, baked from rye and other flours, historically used for military provisions. Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it only develops a crust on the top. It is noted for its long shelf life. Since the 16th century, ""Kommiß"" has been used as a word for a military troop, and so ""Kommißbrot"" was used to mean the bread provided for the military, since ""Brot"""
"bread. In the 1920s, the Hanomag 2/10 PS was given the nickname Kommissbrot because its shape resembled a loaf of that bread. 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. Kommissbrot Kommissbrot, formerly Kommißbrot, is a dark type of German bread, baked from rye and other flours, historically used for military provisions. Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because"
"a wheat bread, but will be more moist with a substantially longer keeping time. Such bread is often known as ""black bread"" (""Schwarzbrot"" in German, ""chyorniy khleb"" in Russian) from their darker color than wheat breads (enhanced by long baking times, creating Maillard reactions in the crumb). The German ""Vollkornbrot"" (whole-grain bread) is something of an archetypical example, containing both rye meal and cracked whole rye grains (which are generally soaked overnight before incorporating into the dough). It is used both as an appetizer substrate for such things as smoked fish and caviar and as a sandwich bread. A very"
"(""Vollkornbrot""), wheat-rye (""Weizenmischbrot""), white bread (""Weißbrot""), multigrain, usually wheat-rye-oats with sesame or linseed (""Mehrkornbrot""), rye (""Roggenbrot""), sunflower seeds in dark rye bread (""Sonnenblumenkernbrot""), pumpkin seeds in dark rye bread (""Kürbiskernbrot"") and roasted onions in light wheat-rye bread (""Zwiebelbrot""). Bread rolls, known in Germany as ""Brötchen"", which is a diminutive of ""Brot"", with regional linguistic varieties being ""Semmel"" (in South Germany), ""Schrippe"" (especially in Berlin), ""Rundstück"" (in the North and Hamburg) or ""Wecken"", ""Weck"", ""Weckle"", ""Weckli"" and ""Weckla"" (in Baden-Württemberg, Switzerland, parts of Southern Hesse and northern Bavaria), are common in German cuisine. A typical serving is a roll cut in"
"Rye bread Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor. Dark rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland,"
"German cuisine is also illustrated by words such as ""Abendbrot"" (meaning supper, literally evening bread) and ""Brotzeit"" (snack, literally bread time). In fact, one of the major complaints of the German expatriates in many parts of the world is their inability to find acceptable local breads. Regarding bread, German cuisine is more varied than that of either Eastern or Western Europe. Bread types range from white wheat bread (""Weißbrot"") to grey (""Graubrot"") to black (""Schwarzbrot""), actually dark brown rye bread. Some breads contain both wheat and rye flour (hence ""Mischbrot"", mixed bread), and often also wholemeal and whole seeds such"
"browning very dark. It's quite common for the tan to turn into the black. Cologne's speciality ""Halve Hahn"" is prepared with Röggelchen. The Röggelchen is often eaten with a glass of Altbier or a glass of Kölsch. Röggelchen Röggelchen (of German ""Roggen"" for rye) is a small pastry in the form of a double roll made from two pieces of dough. Röggelchen are a common speciality in the Rhineland and in eastern Belgium. The rye content must be at least 50% of the flour. The rye dough consists of a bread roll dough to which rye flour or sourdough is"
"Germany that have also indicated the positive effect of brottrunk on the immune system, the skin, the digestive system and other health related issues Brottrunk Brottrunk (literally meaning ""bread drink"" in German) is a fermented grain beverage similar to bread kvass, made in Germany from bread. The bread is baked from biodynamically grown grains. This bread is then fermented in a proprietary month-long process. Then, without further processing, the liquid is bottled. First marketed in 1981 by master baker Wilhelm Kanne, this non-alcoholic probiotic beverage is distributed as ""Kanne Brottrunk"" in Germany and in several European countries. Brottrunk contains live"
"Schuxen Schuxen (also ""Schuchsen"" or ""Schuxn"") is an elongate fried dough pastry made from rye flour and yeast that is popular in Upper Bavaria. It is similar to Krapfen with the difference that it is not sweet. The name possibly derives from its elongated oval shape that resembles a shoe sole (the German word is ""Schuh"") but this theory is questionable, as the local dialect deforms diphthongs in another way. This name for the pastry appears in the books of Johann Andreas Schmeller, a Bavarian linguist. In poor times the pastry served as a side dish for sauerkraut and blood"
"primarily ""rugbrød"", which is sour-dough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye, to very dark, and refined to whole grain. It forms the basis of ""smørrebrød"", which is closely related to the Swedish ""smörgås"". Some toppings are served on ""franskbrød"", a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary. Traditional toppings include ""marinerede sild"", which are pickled herrings (plain, ""krydret"" – spiced, or ""karry"" – curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in"
"with a crispy crust, compared to English sandwich slices. One popular type is ""Vollkornbrot"" (wholegrain bread), which has a sourish full savoury taste, due to the use of sourdough as a leavening agent, and which often contains rye, albeit bread made from wheat flour is usually the most common variety. Vollkornbrot exists in dozens of varieties with respect to taste, shape, color, etc. However Germans also know a large variety of white or mixed bread kinds, baguette or ciabatta are so common they are sold in every supermarket, and many modern German families simply eat toast with topping for breakfast,"
"brown bread 11.5% Finland and Russia both have dark sourdough breads made of rye. Traditional Finnish rye bread is disc-shaped, with a hole in the center for easier storing. These breads have a rougher composition and a stronger taste than wheat bread, and can thus be stored for longer periods. Some families have leaven cultures, handed down from one generation to the next, that they use for baking these breads. Bread is made from all four of the cereals grown in Finland: wheat, rye, barley and oats; these are usually ground into various grades. Rye bread can be either light"
"added for taste. ""Rugbrød"" is a staple lunch food, typically eaten topped with cold or warm fish and meats, cheese or any other cold cut. As stated above, all-rye breads may have very long keeping times, measured in months rather than days, and are popular as storage rations for long boat trips and outdoors expeditions. Such breads are usually sliced very thin because of their density, sometimes only a few millimeters thick, and are sometimes sold sliced in this manner. It is fairly common to combine rye with other grains and seeds. In southern Germany and Switzerland, for example, it"
"some rye malt over an open flame rather than in a kiln. Until the 15th century, it was common in Germany, particularly in Bavaria, to use rye malt for brewing beer. However, after a period of bad harvests, it was ruled that rye would only be used for baking bread, thus only barley was to be used for beer, see the German law known as the Reinheitsgebot. Roggenbier virtually disappeared for almost five hundred years. In 1988, it reappeared in Bavaria. The modern version of roggenbier is typically about 5% ABV and is fairly dark in colour. The flavour is"
"malt. After corn was introduced in Europe from the Americas, ""broa"" became widely associated with ""corn-bread"". Apart from the similarity of the Portuguese and German words ""Broa"" and ""Brot"", there is a strong resemblance between this very traditional Northern Portuguese bread and the German ""Roggenbrot"" (rye bread). Some suggest the name 'Broa' could derive instead from the Celtic word *broga- 'limit, field'. It is a dark brown, very dense bread with a distinctive and intense flavour, bittersweet, made with corn and rye flours. It has a particularly slow manufacturing process: it is baked for about five to six hours in"
"part of bran: later it was alternatively called the ""aleurone"" layer. In a statement attributed to Mouriès, if the cerealine is neutralized, white bread can be made from bran-containing flour. Irish wheaten bread is a form of Irish soda bread made with whole-wheat flour. Borodinsky bread is a slightly sweet sourdough rye bread of Russian origin, usually flavoured by caraway and coriander seeds and sweetened with molasses, which augments its already quite dark color coming from the rye flour. It is named after the Battle of Borodino, and the (unsubstantiated, as it goes) legend says that it was invented by"
"Ernst Böcker Ernst Böcker (born 12 October 1860 in Herzebrock, Germany, died 14 August 1946 in Minden, Germany) was a German master craftsman, inventor and businessman. In 1908 he patented an apparatus for the acidification of dough and a little later developed a safe sourdough starter product for rye fermentation processes, revolutionizing the quality of rye breads and subsequently increasing the overall-quality of bread products. Ernst Böcker was born in Herzebrock, a village not far from the cities of Gütersloh and Rheda-Wiedenbrück in today’s North Rhine-Westphalia. He was born into a family of Catholic craftsmen and teachers. He had several"
"is therefore suitable for baking, but this component also makes it unsuitable for people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity, and wheat allergy. In comparison to hard red winter wheat, spelt has a more soluble protein matrix characterized by a higher gliadin:glutenin ratio. In Germany and Austria, spelt loaves and rolls (""Dinkelbrot"") are widely available in bakeries as is spelt flour in supermarkets. The unripe spelt grains are dried and eaten as ""Grünkern"" (""green grain""). Dutch ""Jenever"" makers distill with spelt. Beer brewed from spelt is sometimes seen in Bavaria and Belgium and spelt is distilled"
"Brottrunk Brottrunk (literally meaning ""bread drink"" in German) is a fermented grain beverage similar to bread kvass, made in Germany from bread. The bread is baked from biodynamically grown grains. This bread is then fermented in a proprietary month-long process. Then, without further processing, the liquid is bottled. First marketed in 1981 by master baker Wilhelm Kanne, this non-alcoholic probiotic beverage is distributed as ""Kanne Brottrunk"" in Germany and in several European countries. Brottrunk contains live cultures (""Lactobacillus reuteri""), grain lactic acid, minerals and vitamins (though not in noteworthy amounts). A number of limited clinical studies have been conducted in"
"country bread made predominantly from rye flour, less commonly with a ""Brezel"" (pretzel). It is a very popular form of fast food in German-speaking countries, often cooked and sold by street vendors from small stands. The Franconian sausage is a relatively long (), thick, coarse sausage, common to the whole Franconian region with slight variations. It dates back to 1313. With marjoram as a characteristic ingredient, it is close in taste to the ""Nürnberger Bratwurst"" but juicier, due to its size and coarseness. The ""Fränkische Bratwurst"" is traditionally served with sauerkraut or potato salad. ""Bratwurst"" originating in the city of"
"of outsiders) unrefined rye bread produced by the Westphalian population. The Oxford English Dictionary does not commit to any particular etymology for the word. It suggests it may mean a lout or booby, but also says ""origin uncertain"". The OED currently states the first use in English was in 1756. A false folk etymology involves Napoleon, who, while invading Germany, asked for bread and was served dark Westphalian rye. According to the folktale, Napoleon declared that this was not suitable bread for himself, the emperor, but was bread () for Nickel (or Nicole), his horse: """". In a variation of"
"rye bread) is its long baking time (up to 20 hours), resulting in a sweet taste and a deep dark color. In terms of alcoholic beverages, the region is renowned for its many bitters (such as ""Beerenburg"") and other high-proof liquors rather than beer, which is, apart from ""Jenever"", typical for the rest of the country. As a coastal region, Friesland is home to low-lying grasslands, and thus has a cheese production in common with the Western cuisine. ""Friese Nagelkaas"" (Friesian Clove) is a notable example. The provinces of North Holland, South Holland, Zeeland, Utrecht and the Gelderlandic region of"
"Brenntar Brenntar or Habermus or Schwarzer Brei was a Swabian staple foodstuff, particularly prominent in the Swabian Jura and in the Allgäu. It is made of roasted flour, usually spelt flour or oat flour. This kiln-dried flour is called ""Musmehl"". It is usually cooked like a porridge with water and milk. Brenntar and Musmehl are closely related to the Tibetan staple food Tsampa. The name ""Brenntar"" means literally ""burned porridge"" and ""Schwarzer Brei"" means ""black porridge"". That is perhaps ironic, because Brenntar is brown, if everything is done correctly. However, the flour can also turn black if roasted too long"
"Poor households baked their own bread daily in small apartments. The bread consisted of thinner, multigrain breads, elongated ""sekaleipä"" mixed-cereal bread. Bread was made from all four of the cereals grown in Finland: wheat, rye, barley and oats, usually ground into various grades. Rye bread can be either light or dark in colour, depending on the type of flour mixture used, and it is typical for rye bread to include about 20% wheat flour. New trends and old traditions are bringing old-fashioned rye breads back to the shelves in shops. These rye breads are made entirely from rye flour and"
"as it is made from yeast dough. From the 1970s onward Dutch bread became predominantly whole grain, with additional seeds such as sunflower or pumpkin seeds often mixed with the dough for taste. Rye bread is one of the few dense breads of the Netherlands. White bread used to be the luxury bread, often made with milk as well as water. A Frisian luxury version of white bread is ""suikerbrood"", white bread with large lumps of sugar mixed with the dough. ""Kerststol"" is a traditional Dutch Christmas bread made of bread dough with sugar, dried fruits, raisins, almond paste; and"
"German market. There are two types of ""Zuckerrübensirup"" in Germany, a golden one, similar to golden syrup from sugar cane, and a brown syrup which is similar to dark treacle. The German company ""Schneekoppe"" makes a product called ""Frühstücks-Sirup"" (breakfast syrup), which is a golden syrup with some added natural flavor to imitate the taste of honey. In Sweden there is a light and a dark golden syrup, beet based. Golden syrup is a Newtonian fluid. Its density is approximately 1430 kg·m at room temperature, and its viscosity is 100 Pa·s. Syrups Other Golden syrup Golden syrup or light treacle"
"though caraway seeds were usually used instead of coriander. Borodinsky bread Borodinsky bread () or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. Borodinsky bread is traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less that 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, leavened by a separately prepared starter culture made like a choux pastry, by diluting the"
"Streuselkuchen Streuselkuchen (, ""crumb cake""), also known in English-speaking countries as crumb cake, is a German specialty. Traditionally, it is made of a yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. German ""Streuselkuchen"" is usually a flat cake made on a baking tray and cut into oblong pieces. It should be very flat - about one inch - so crumbs make about 50% of its height. Yeast dough is the original; a short crust is possible, too, and"
"grit preferably, were standard European nutrition of the lower classes in the Middle Ages and Early Modern Period. Grit (grain) Grit (going back to Old English ""grytt"" or ""grytta"" or ""gryttes"") is an almost extinct word for bran, chaff, or mill-dust. It is also used for oats that have been husked but not ground, or that have been only coarsely ground—coarse oatmeal. The word continues to exist in modern dishes like grits, an American corn (maize)-based food common in the Southern United States, consisting of coarsely ground corn; and the German red grits, Rote Grütze, a traditional pudding made of"
"Instead, this Jewish- and Slavic-influenced bread is made from cracked rye or coarse rye meal, added to wheat flour. Winnipeg-style rye bread does not contain caraway seeds. There are three different types of rye crisp bread: yeast fermented, sourdough fermented and cold bread crisp bread. Most of the crisp bread produced in Scandinavia is baked following three to four hours of fermentation. Sourdough crisp breads are used in Finland, Estonia, Latvia, Lithuania, Poland, Germany and India. The third type of crisp bread is the so-called cold bread crisp bread, essentially a type of hardtack (known in Sweden particularly as ""knäckebröd"""
"be longish (""Kipf"") or round (""Laib""). The weight is usually around 1 - 4,5 kg. Common are also Pretzels and bread rolls. Franconian Zwiebelkuchen, which literally means onion cake, is a pie made of steamed onions, diced bacon, cream, and caraway seeds on a yeast dough. Ginger bread like Nürnberger Lebkuchen is one of the most famous delicacies of Franconian cuisine. In the Middle Ages Nuremberg (German: ""Nürnberg"") was a trading centre also for exotic spices and other specialities. In the forest surround the city there were many beekeepers which supplied the markets with honey and especially because of these"
"an oven. ' was also previously called ' (Alpine herbs bread). Magenbrot Magenbrot is known for its diamond shape and dark brown exterior in Germany, and its bread slice shape in Switzerland. This pastry is made with flour, wheat, baking soda, star anise, cinnamon, cloves, and nutmeg and sweetened using honey and sugar. Candied orange, lemon peel, and hazelnut are also added for flavoring. Some types of Magenbrot are coated with a sweet Cocoa glaze. It is usually prepared over a period of two days. The dough is made beforehand and left for an entire night so it can settle"