Brot-ishly Good

If there's anything I have learnt about living in Deutschland, it is that no conversation about food is complete if German breads weren't included. 

I have to admit, before I lived here, I subscribed to the general belief that the best breads came from Switzerland, or at least it was the country to get the best breads and pastries. Two years (or more) of living in this country has taught me of how little I actually know of this bread phenomenon. 

The signature of German breads is the crusty outer layer. Generally, Germans like their breads crusty (or crisp) on the outside and amply soft and fluffy on the inside. I had never known that there was such a vast diversity of German breads. Granted, I was well-acquainted with their hard rolls, which are called Brötchen, having been served them in international hotel chains at breakfast time. Aside from those, I really did not have much experience. 

The most common bread or Brot, as they are referred to here, lean towards Vollkorn or wholemeals, which are more natural in colour and preferred as the healthier choice. There are also versions of Weißbrot (whiter types of bread), which as the name suggests, are whiter in colour. In addition to these, specific names for each type, depending on how and with what they are baked with. Names of the breads or Brot here are just as diverse - Landbrötchen, Roggenbrötchen, Milchbrötchen, Dinkelbrötchen, Nussbrot, the list goes on. 

Yes, one post would not be enough. So I will begin with some general options, and if my waistline allows, continue with another Brot blog post in future. 

This one shown here is actually home-baked by the husband (lockdown times require some innovation and creativity to chase away the blues).  

Sauerteig Mischbrot (literally translated Mixed Sourdough Bread) is a lovely option for meals, to be eaten with typical German toppings of Wurst or salmon. Alternatively, it's a tried-and-tested good match for most soups, like Linsensuppe (lentil soup) or Kürbissuppe (pumpkin soup). 

As mentioned, this was a home bake with this recipe.  

Then again, this is Germany, and with a Bäckerei in every neighbourhood, non-bakers like me prefer to buy my breads. As a typical Malaysian, I am not a bread person any time of the day. Okay, perhaps for breakfast (then again, if I had a real option, noodles are my go-to for that too!). So when I have my breads, I have this habit of wanting a different bread for every day of my breakfasts. With three Bäckerei and 2 supermarkets within 10 minutes of walking distance (plus my aim of supporting local businesses), my first choice of obtaining my breads is to buy them. 

Käsebrötchen, or cheese roll, is one of the many variations of Brot that one can get easily, although I would prefer to translate this as a cheese bread/bun instead of a roll. Like its name, it's baked with a cheese topping with the signature crusty outer top, Inside, the texture is soft, a welcome contrast when biting into it. The generous portion of baked cheese provides the extra salt-ish flavour to the bread, giving an oomph to an otherwise bland pastry. 

Topping this with some Wurst is possible, and if it ends up being a little too salty, I would add some salad leaves to the concoction, for a fresh after-taste. While I had this for breakfast, I can see this as a tasty option as a snack for those in-between meals. 

My ultimate favourites, however, are croissants. I know they're not traditionally German but I have a weakness for their fluffiness and flavour. Thankfully, croissants are bountiful here, and I cannot tell you how many different Bäckerei I have bought mine from. 

For me, plain croissants are best for breakfast. And I would personally recommend that they be bought from an actual Bäckerei, as opposed to those in the supermarkets. They may be pricier, but worth every Euro cent. 

I top mine with the my favourite spread - an Egg-Bacon spread, then a slice of salmon atop it - and my day begins right. They go really well with Leberwurst (liver pate) too; I like the clash of flavours as a wake-up call to the biological system. 

It has to be said here that different Bäckerei have different recipes for their breads, croissants included. 

Occasionally, I fancy a sweeter alternative to my croissants and this is when I willingly ignore the weighing scale and sink my teeth into a chocolate croissant. A little word of warning to sweet toothies - this can be addictive if you have a weakness for chocolate. 

The mix of textures between the fluffy inners of a freshly-baked croissant combined with the rich chocolate filling makes for a perfect coupling. This particular chocolate croissant was pastry heaven. Down to the very last crumb. 

I found this heavenly ditty at Bäckerei Thieme Erfurt -  the best bakery in this city, in my humble opinion. Walking into their Bäckerei is like a trip into the glorious scented world of breads. Nothing smells as welcoming as the wafts of freshly-baked bread trapped in a confined space. As if that wasn't enough, the sight of breads in all shades of brown, rolled and shaped into squares, triangles, circles and rectangles, with fillings that could be a deep red, dark brown, yellow and various fruits, is a serious detriment to anyone on a low-carb diet. All the breads lie contentedly in their warm basket cocoons, and if you stand long enough in front of them behind their glass showcases, you can almost hear them calling your name. 

I have bought numerous pastries and breads from Bäckerei Thieme Erfurt and so far, each has been like joy disguised as bread. Coming from a non bread-eating person, this is high praise. 

A trip to the Bäckerei may not be possible all the time, and this is where supermarkets with quick-bake options come in. Again, the options here in Germany are endless. From housebrand breads (where breads are mass-baked in-house) to DIY quick-bakes, just being in the bakery section of the supermarket can take a significant amount of time. One of the options I explored can be read here. 

The other options will just have to be in a separate post. 

As I said, I have never been a serious bread-eating person. A typical sandwich or meal with bread has always been deemed a snack - a light meal that one consumes because one isn't really hungry. Because if one were really hungry, one would grab a plate of rice or noodles with the usual offerings of meat, vegetables, fish and soup (now THAT's a meal). 

There are days, however, when walking into the Bäckerei makes me a possible permanent convert to the bread contingent. 

So, have you found your favourite German bread option yet?