Pumpernickel is about to take centre stage, baguette. This Doodle honours German bread tradition and was illustrated by guest artist Joe Villion, who is located in Berlin. There is a delicious variety of German bread to suit any palates, including Almbrot, Dinkelvollkornbrot, Krüstchen, and Zwiebelbrot.
Although bread has an own culture in Germany, it was first invented in Ancient Egypt and then spread and changed over time. Throughout the Middle Ages, there were numerous different groups with unique customs and culinary customs living in what is now Germany. Over time, the nation grew to represent a melting pot of pastries and baked specialties as they came together under one banner.
Wheat, rye, barley, spelt, oats, millet, corn and rice, as well as potato starch flour, are among the grains grown in Germany’s varied climate and contribute to the country’s bread’s higher flavour, thicker texture and deeper colour. In Germany, presentation is another area of pride and uniqueness. The breads are baked in ovens that are unique to each location, which affects the flavour, after being carefully sliced, folded, and braided.
As per the German Institute of Bread, the current count of different bread types in the nation exceeds 3,200. Bread is so deeply ingrained in German culture that phrases related to it are used to denote different times of day: dinner is referred to as Abendbrot (bread of the evening), and break time at work is called Pausenbrot (break bread).
The Bäckereihandwerk has been an integral part of German culture for ages, dating back to the Middle Ages. The master-apprentice system, which guarantees that skills and traditions are transmitted and maintained, is responsible for its long-term viability. This craft, which combines elements of modern and historical inspiration, is still a vital part of Germany today.