Types Of Bread In Germany

Vollkornbrot
Vollkornbrot (whole grain bread) is a
traditional bread that is a favorite with
health-conscious eaters. There is actually a
law in place that makes it mandatory
for vollkornbrot being served anywhere in
Germany to have a whole grain flour content
of at least 90%. This dark brown bread
sometimes comes sprinkled with poppy,
sesame or pumpkin seeds.
Milchbrötchen
Milchbrötchen is a favorite with kids and
those who are not watching their carb or
calorie intake. The softness and fluffiness of
this white bread comes from the dash of milk
added to the dough before it is baked. Richer
varieties of milchbrötchen come with
chocolate chips, nuts or raisins.
Hörnchen
Known as a croissant in France and many
other parts of the world, hörnchen (little
horn) is a much-loved breakfast and snack
bread. Hörnchens are often baked with a
filling of chocolate, cream or butter. Many
people enjoy adding a layer of butter, jam or
chocolate spread to it as well.
Pumpernickel
This dark brown bread made of rye is
perhaps the most famous of German
breads and difficult to get in its original
version outside of Germany. Pumpernickel is
baked over a long period of time at low
temperatures. Small slices of pumpernickel,
topped with caviar or salmon, are often
served as hors d’oeuvres in Germany.
Sonnenblumenbrot
Sonnenblumenbrot (sunflower seed bread),
as the name suggests, is sprinkled with a
generous dose of sunflower seeds. This
bread is slightly sweet and best enjoyed with
a layer of fruit jam.
Fünfkornbrot
Fünfkornbrot (five grain bread) is the
healthiest bread in your bread basket. It is
made of five kinds of grains, namely wheat,
rye, barley, oats and maize.
Katenbrot
Katenbrot (barn bread) is a bread from the
traditional farms of Northern Germany. It is a
dark brown, coarsely textured, strong tasting
bread that is best enjoyed with cheese and
cold cuts.
 Pretzel
Pretzels (known regionally as brezels) have
almost come to be recognized as an icon of
Bavaria, though they are popular all over the
country. They have a slightly hard, brown crust
and a soft, chewy center. Some varieties of
pretzels are sprinkled with salt or sesame seeds,
or slathered with butter and the shape of the
pretzel varies across regions. Innovative
variations of the traditional pretzel
include laugengebäck (small round pretzel
rolls), käse-brezel (with a crispy cheese
topping), laugenstangen (long bread
sticks), nussbrezel (crispy and flaky, made of puff
pastry), wiesnbrezn (a lighter colored, larger,
softer pretzel made during Oktoberfest
in Munich) and fastenbrezeln (very light colored
and sprinkled with salt, made during Lent).