BAKERY REVIEW
P R O D U C T
When Breads Speak German T
he importance of bread in every society is unique in itself. Every country has many variations on the offer. Used in many cultures for auspicious occasions during the festive season, now breads have taken on a more glamourised avatar. There are many variations on the basic recipe of bread, including pizzas, chapatis, tortillas, baguettes, pitas, lavash, biscuits, pretzels, naans, bagels, puris, and many other variations.
Unique German Breads Bread, in one form or another, has been one of the principal forms of food for man from the earliest times. History of bread and cake starts with Neolithic cooks and marches through time; with their speed varying according to ingredients’ availability, technological advancements, economic conditions, socio-cultural influences, legal rights (Medieval guilds), and of course, continually evolving tastes. Through much of history, a person’s social station could be discerned by the colour of bread he/she consumed. The darker
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the bread, the lower the social station of the person. This was because whiter flours were more expensive and harder for millers to adulterate with other products. Today, we have seen a reversal of this trend when darker breads are more expensive and highly prized for their taste, as well as for their nutritional value. At the Munich airport you are flanked on both sides with outlets selling their bread products. There was the most delicious
aroma and quite an impressive rush at both of them. Germans are extremely proud of the bread culture of Germany. German expatriates find it very difficult to get good German bread. Germany produces more varieties of breads than any other country. Germans are some of the best master bread-bakers and produce over 300 different kinds of bread. What is even more impressive is that German breads tend to be of the healthy wholegrain (Vollkorn in German) type, packed with flavour and nutrients. All German breads boast an abundance of vitamins, mineral salts, protein and carbohydrates. The most popular breads include rye flour, either with or without wheat. Rye flour has low levels of gluten and so the texture tends to be denser. Wheat is added to give a lighter texture and a good crust. Seeds and whole grains are popular additions for flavour and texture and, of course, regional variations means breads come in many shapes and sizes. Rrye breads have a moist and chewy texture and can be stored for
Aug-Sept ’21
