April 19, 2002, Newsletter Issue #86: German Bread
Tip of the Week
`Landbrot` (country bread) is another fanciful term for any type of bread with a crust, but that does not necessarily mean that it is a specialty. `Landbrot` is usually factory made. It is gray with a somewhat thicker crust. Buy it at the bakery only.
`Knaeckebrot` (Knaecke) is a crisp bread generally made from rye flour. It can be eaten topped with almost anything, sweet, sour, or spicy. It is available in light and dark varieties, sometimes sprinkled with sesame seeds, even with muesli. A good brand Knaecke to try is WASA.
`Pumpernickel` is "the" party bread, it is rather small, round, dark, flavorful, healthy, but not inexpensive. It is usually served as an appetizer, topped with cheese, meat, mayonaise, vegetables and pickles.
`Rosinenbrot` (currant bread) is a sweet bread with yeast and currants or raisins. It is traditionally served with coffee and topped with unsalted butter.
`Roggenbrot`, a variety with rye, is very dark and tasty. It is another ideal party bread, as it tastes great with ham, pickles and cheese. The best quality is available at the bakery. Try not to buy factory made rye bread. It tastes like cardboard.
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