MOST IMPORTANT GERMAN FOOD YOU HAVE TO KNOW ABOUT + what makes it so unique
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- Опубликовано: 7 сен 2024
- When most people think about German food they imagine bratwurst, schnitzel or beer...but what they may not realize, is that Germany is king to the food most integral to their society, BREAD!
Ulm, various parts of Germany - February 2020
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❤️Aubrey was a Speech-Language Pathologist, Donnie was a graphic designer, but we both had a dream to travel the world and experience cultures. After three years of being married and dreaming about if something like this great adventure would be possible, we decided to quit the rat race and take on the world. We sold everything we had, quit our jobs, and took off! After 9 months of aimless and nonstop travel, we now get to fulfill our dreams of living abroad as expats as we move to Germany!
We are still trying to learn the best breads, what are your favorites??
Wiener Saltz Stangen are the best
For me without any hesitations : Brezen are the best!
Ein schönes Krustenbrot oder ein saftiges Sonnenblumenvollkornbrot 😋
My favorite is Butterbrezn (pretzels with butter) and coffee for breakfast.
All kinds of Brötchen. Such a hughe variaty of them to choose.
"53 Kilogram per year..."
Me: "That's way too low. It's only a kilogram per week."
"...on the low end."
Me: "That's more like it."
I´m a "Brotfresser" and I could not live in a country where bread is not a thing. I would bake bread myself, if I would find the needy parts.
Fun fact: Because beer is so nutritious, sometimes we Germans jokingly call it "liquid bread" ("flüssiges Brot"), which btw is my favorite bread.
Haha, that’s like Irish calling Guinness a “meal in a glass” 😂
😂😂🤣
There's also a saying: two beers equals a meal.. said in a funny way. (Zwei Bier sind auch eine Mahlzeit.) Meaning someone who drinks a lot of beer and wants to defend himself in a funny way, to say that he's basically just eating ;) (because two beers have the same amount of calories as a small meal)
But it's also because beer is made of grain, just like bread.
@@Kath-Erina
here in the south of germany we have different numbers:
seven beer equal a meal and you still need something to drink :)
I can smell the damn bread and bakeries through the screen. The first thing imma do when I’m back in Germany is eat a Sonnenblumenkernbrötchen. Yes. That is a word.
Haha, I’m taking German classes everyday, 4 hours a day so I am well aware of insane compound words like that one! Heck, even just saying numbers can turn crazy like neuntousandvierhundertsechsundzwnzig! 😂
Ja, aber die meisten kürzen es doch ab als Sonnenblumenkern?
Oh, my God, yes! I kept looking at the screen and my mouth was watering. I miss my German breads. The one I loved the most was similar to your sunflower seed bread. It is Kurbisbrotchen . . . . pumpkin seed bread. I had it all over Germany but the very best I ever had was from this tiny bakery in this tiny town at the foot of some alps near Oberammagua. I also bought a quart of REAL milk and some REAL butter. I had my two young daughters with me and we sat in the car and ate that break, milk and butter. Oh, man! That was the creamiest butter ever and the milk was so rich! I was surprised my two young daughters (age 10 and 11) loved it so much. They had wanted traditional donuts. They were really glad no donuts were to be found.
"real" bread is the first thing I miss when I visit another country. Even if it's similar, like Danish brød, it's not the same. When I spent some time in Tokyo last year I got bread cravings after a few months, so I looked for (and found!) a German bakery, where they sold some really nice Pumpernickel. All my international friends found it really weird :D
Haha, no way! That’s amazing! When we were in Japan I remember even for us the bread was a little strange as well, and that’s from our country where bread isn’t even anything really special. 😂
@@PassportTwo Japanese cuisine does a lot of things very right, but bread isn't one of them... The man owning the bakery was Japanese, but he learned in Germany and even spoke some rusty German. I like that Germany is not only famous for beer and sausages :)
Pumpernickel really isn't for everyone though. Personally, I don't like how moist and grainy it is and I'm not too fond of the taste.
@@darthplagueis13 that is true. I was just really surprised that I could find some in Japan. The owner of the bakery was Japanese, but apparently he had learned in Germany :)
Pumpernickel is weird ! xD -a German
In my Family we take old Brezen, Brot or Semmeln and cut them in cubes and put them in a paper bag, The following weekend you soak the cubes in warm milk for half an hour, salt, pepper, fresh minched parsley and raw whipped egg into the mass (if you are fancy you cut an onion and put the small onion cubes, after 1-2 minutes in a pan , into the dough. Then you powder your hands with some flour and form big balls with the dough. Those Semmelknödel are then dumped into a pot of simmering boiling, lightly salted water for 10-20 minutes (depending on size) till they rise to the surface again. remove them and you have your perfect side-dish (or sometimes its the main-dish for "Knödel mit Soße" ) - so no throwing away of stale bread :)
Thanks so much! We LOVE Semmeln Knödel but has no idea that was how it was made. Will HAVE TO try this!! 😃
don't vigorously boil the water though, just very softly
Another pro tip: put the prepared dough in cling film (frischhaltefolie), formed as a sausage. then put around another 2 or 3 layers of aluminium wrap. make sure that the endings are very well drilled and watertight. In this way you can recycle lots of old bread (after a party for example). these "sausages" don´t need to be cooked but can be placed in the freezer for months. at the time u want to eat, take some of these sausages out of the fridge and put em in boiling water. once they´re ready, remove the foil and cut the naked sausage of bread dumplings in slices according to your taste :)
Yeeessss
you will need a master titel in pretty much every profession to start a business in germany
Gotcha, we haven’t looked into a lot so we haven’t seen that yet but thanks for the information 😊
That's not true? My sister opened her own business.
@@loerkue www.fuer-gruender.de/wissen/existenzgruendung-planen/recht-und-steuern/genehmigungen/handwerker/
@@ilmephax Sorry, but I'm not gonna read something in German. Can't be bothered, but all I can tell you is my little sister opened her own cafe, and my mom works there as well. They make homemade ice cream among other things. They've been quite successful. Not to boast, but all I'm saying is opening your own business is possible.
@@loerkue thats a non craft profession
Yes!!! We love our bread! 😄 spending a year in the US without my German bread was really hard. The American bread options made me really sad haha. Luckily we had Trader Joe's
Haha, Trader Joe’s is a great place but still can’t fill that German bread void! 😂
Trader Joe's, in other words, literally Aldi Nord!
When I watch videos about Germans living here in The Netherlands, bread is almost always the one thing they miss most. Most heard complaint is that our bread is too fluffy, not dense enough. We also have less rye and spelt based bread.
Compared to most of the world we are a pretty bread heavy country ourselves. As a rule 2 out of 3 meals a day are bread based. But compared to our neighbors we are amateurs.
If your sister didn't have any problems eating bread in Germany, I find it hard to believe that it's the gluten she has a problem with. If I were her I would try to find out what it is that her body reacts to negatively. It would be a shame to miss out on all the delicious variety of food that contains gluten.
It’s amazing that that is such a big topic when they are still close to their come country! Haha, personally I’m a fluffy bread fan though so maybe I should come give The Netherlands breads a try!
Ya, the doctors ran lots of tests in the US and that is what they came up with but it really doesn’t seem right after her experience in Europe...
@@PassportTwo I remember watching a documentary about bread (in german) a while back and lots of people said they have some sort of gluten intollerance (not to be confused with celiac disease) and the traditionaly made bread wasn't a problem for them at all but the factory made bread gave them problems. The documentary concluded that it has to do with how much time the bread dough is given to rest and set etc. Obviously not super scientifical 'cause it was just tested on a handfull of people.
But also not every bread has gluten. To be more specific not every type of wheat has gluten in it. Corn, Oats, Rice, teff and others do not have gluten in them to begin with and therefore are safe to consume for anyone with gluten intolerance or celiac disease.
Maybe she was just lucky maybe her body can handle gluten better nowdays who knows. Maybe it actually was the way bread its made. Glad she was able to stuff herself with that yumminess nontheless xD
@@YukiMoonlight Interesting. I was aware that the amount of gluten was dependent on the sort of wheat (or other cereal). I didn't know about the influence of the manner of processing.
A friend of mine, not officially diagnosed with gluten intolerance, has problems with wheat based bread, but not with rye.
You just have to visit a German backery in the Netherlands and the problem is solved. Or you just live near the border.
I was in Rome a few years ago and I was very hyped that they served some kind of bread/rolls for breakfast that resembled our "Milchbrötchen". It´s soft, fluffy, white and slitely sweet. On the 4. day though I really started to miss our delicious non sweet "Normales Brötchen" (also known as: Normales, Wecke, Semmel, Krosses, Schrippe depending on where in Germany you are). For me sweet bread is good as a snack or something special fo in between now and then but everyday is just to much.
It's such a joy to watch the two of you and your enthusiasm about Germany (especially after the depressing events with the mass shooting this week). I hope it will never fade out and you keep enjoying your stay here (as long as it may take).
Thanks so much 😊 we are happy to share our experiences and hopefully brighten more people’s days 😃
Which is very common in Germany is, when we have guests who stay in our homes over night or several days, we mostly serve a much bigger variety of bread. That's because everybody can choose whether they want a more wheat based or another type of bread (or rolls). Normally we serve just one or up to three different bread types for breakfast or "evening bread". Depending on the bread it can be very pricey to have a bigger variety on our tables. So we try to keep it "small" when we don't have guests.
Fun Fact: The Croissant, like the Bagel.... is actually Austrian, developed in celebration over the victory at Vienna in 1683. Marie Antoinette brought it with her.
What I notice in Germany, is when a toddler or young kid asks for a snack, most parents give then brezel or a small semmel, rather than candy or something sweet, as in the US.
Maybe it wasnt the gluten your sister is intolerant to. My brother was in america few years ago and he say he felt sick everytime he eats bread there but at home he eat tons of it. It can be other stuff like potassium bromate whats banned here. The best way to find out is to buy natural ingrediences and bake the own bread. But it must be ,,clean,, ingrediences. 😉
Ya, the doctors ran a lot of tests to try and pin down what the issues were and that is what they came up with but it definitely feels suspicious after her experiences over here in Germany 🤷🏻♂️
@@PassportTwo Yes thats strange. Like i say my brother has the same experience and we thought he was intolerant now but after a while back he cant resist and eat tons of bread with no issues. I think its the best way to find out is when she bake her own bread with unprocessed flour maybe mixed kinds like wheat and rye or something just to try if its gluten or other stuff. Maybe it will help her like it helped my bro. 🙂😉
Thanks! I really will suggest this to her!!
@@PassportTwo I hope it works and please tell me if it works 🙂
@@PassportTwo Again, like I said in my separate comment, the number of days a sour-dough bread is leavened and proofed before baking is essential in making it good for intolerants to eat. True siliac patients should still be careful but might try it in very small doses. Please don't use any additives in baking. Those are often the true culprits for people becoming intolerant to bread. A good sour-dough starter is also essential.
I've been in the US many times for several weeks and the first thing I missed was a good bread. We bought many different breads but they all had a soft crust and not much taste.
When you are in Ulm you have to go to the dam burger it's an restaurant where you eat the best burgers in Ulm um Ulm und um Ulm herum
Next time we are there we will have to take you up on this recommendation!
Hey, great video.
If your sister can eat German bread she might not be gluten intolerant, but react to other incredients or suffer from the nocebo-effect, as German bread usually has just as much gluten as others. No gluten, no (real) bread. There are some gluten free variants, though.
Also, some incredients have less gluten (rye) than others (wheat). But that wouldn't really make a difference to someone with celiac disease, as it's still high content of gluten.
Thanks for the info! Definitely could be. We thought it must be something the way bread or the grains is processed differently? Who knows 🤷🏻♂️
she is most likely not gluten intolerant at all, but could still be a wheat induced problem, as you almost only use wheat in the USA. In Germany they use far more Spelt now and that is easier to digest, despite it having as much gluten as wheat. It's worth exploring the other grains used here, especially Emmer, Einkorn, rye or Kamut (organically grown in Montante, btw), called Khorasan elsewhere.There are a lot more grain varieties used in bread in Germany, but often only as secondary ingredients due to their lower gluten content, such as barley, oat, sorghum and millet. Did you taste the black bread from Germany, Pumpernickel? That's a whole rye bread which is a speciality from Westfalen (Northern Germany) you can keep for months in the fridge, and it tastes fantastic with butter
I will suggest this to her!
I have only tried it before at a fancy restaurant in the US...need to get some real German Pumpernickel bread while I’m here!
@@PassportTwo sometimes the resting time of dough is shortened in industrial bakeries. If you left the dough give a long rest, then this bread is much more digestible. So many aren´t gluten intolerant but reacts to this sort of industrial dough. Here is one article but in German blog.lavita.de/slow-baking/
Among the things I miss the most from Germany, the Bread! When you tapped that crust, my mouth started to water!!!!
haha, sorry to make you hungry! 😂 This seems to be a sentiment we hear from a lot of Germans who have left Germany!
I'm German but I'm still learning new things about Germany from watching your videos!
A very good video as always; also makes me happy to see someone enjoying Germany as much as you two do.
About the gluten thing: As far as I know gluten is a protein and is partly transformed in the dough because of certain yeast or bacteria (don’t worry nothing to be afraid about).
My favorite bread is so called „Bauernbrot“ loosely translated to „farmesbread“. It’s rye based and often made with a „Sauerteig“ „sourdough“. Often with a hard shell but soft core and stays fresh for days, just put it on the cut side so it won’t dry out.
Also maybe some inspiration for another video topic: germans favorite thing to put on bread: „Wurst“. I would even say there are as many different types of wurst as there are sorts of bread. I would recommend going to a small butcher and just try some sliced of every Wurst you can find (all with a good slice of bread of course 😉). Just to add there are two main types of Wurst in Germany: Frischwurst and Hausmacher Wurst. I would recommend first trying out the Frischwurst, because Hausmacher may have some ingredients not everybody likes 😅.
Anyways I enjoyed the video and I’m looking forward to the next one.
Have a good one ✌🏻
Nice! Thanks so much for the information and also the recommendation for another video. We would love to look more into the wurst here. Sounds like a fun video!
Passport Two that would be really amazing 😍
@@Kowalski273 You should correct "eye based" into "rye based" - someone could be grossed out.
Hausmacherwurst is the BEST! Clasically, there are three types, Leberwurst, Pressack and Schwartenmagen/Blutwurst. Leberwurst is ground liver stuffed in the bowels of a pig or cattle and boiled, Pressack is all sorts of innards and lard ground and stuffed in the stomach of the animal, and then boiled, and Schwartenmagen is, in fact, blood curdle mixed with tongue and innards and stuffed in stomach or bowels. The sausages are usually very spicey but not red hot spicey... the spice herbs used are lovage, garlic, caraway, mustard seed, pepper, and some more.
Hape thank you, although reading it several times the has to be a mistake I didn’t see 😅
Video: * Erwähnt Deutschland im Titel *
Deutsche: Ein Volk, ein Reich, ein Kommentarbereich
5:51 and, very aptly, you did the figure for German bread consumption in Nutella.
It was subtle, but I was wondering if someone picked up on that. Congratulations because you are the only one to say you actually have 😂
BTW: The Croissant is a fairly modern thing. The earliest recipes for French Croissants go back to the early 20th century. The name doesn’t show up earlier than the mid 19th century.
There have however been precursors outside of France. Legends put it into the German sphere of course.
When Vienna was under siege by the Turks in 1683, the city was well fortified, making it very difficult to overrun, even for a massive army like the Turks had. So the main strategy was to dig tunnels below the city, then put explosives in there to damage the defensive structures.
The defenders were trying to find out where the tunnels were dug and then they dug their own tunnels to fight back the attackers underground and collapsing their tunnel.
Now legend has it that because bakers traditionally were up and working in the middle of the night, so that they could sell fresh bread in the morning, they noticed a major Turkish mining operation which was close to being finished. That could have been achieved by seeing movement in the flour on the table for example. So they rang the alarm and the detonation was prevented at the last minute.
After the Turks were defeated by an Christian army under the Polish king, it is said that a new pastry was invented for the victory celebrations in honour of the service of the bakers. That pastry had the shape of the Turkish crescent moon and was known as “Kipferl” going forth.
Another legend has it that Marie Antoinette, the Austrian wife of Louis XVI popularised this pastry in France where it was then renamed Croissant (=crescent), though as mentioned above, there is no evidence of that name existing in 18th century France.
PS: Another bready legend goes back to the siege of Vienna. As I mentioned above, Polish King Sobieski freed Vienna. His personal troops were the famous Polish cavalry.
It is said that in honour of his actions, a Jewish baker from Vienna created a pastry in the form of a stirrup. The German word for stirrup is “Steigbügel” or simply “Bügel”. If you imagine speaking that with a Yiddish accent, you already have the name it is nowadays known by: Bagel (or “Beigel” in Yiddish).
The croissant is probably much older than late 19th, early 20th century, as similar types of bakery can be traced back at least to the 18th century, like the Hamburgian Franzbrötchen, which go back to the huguenottian baker Antoine Sabatier who got his baking priviledge in 1747 in Hamburg.
If you wait a week you can use the round bread as a spare wheel for your car too. GERMAN BREAD is a multipurpose miracle. 😉😉😉👨🔧👨🎓
hahaha, we have had our share of bread go hard way faster than we expected 😂
You guys deliver the most entertaining Saturday morning shows. Keep it up!
Wow! Thanks so much 😊 we’re glad you enjoy them!
My best friend took a gap year in England from 2018 to '19 and when I visited her in June she asked me to bring German "Schwarzbrot" (black bread) because she missed it so much
Every time I travel I get really sad at breakfast time cause the bread is just so bad... 😂
Great Video. But if you do a part 2 - you should show more of the inside of different types of bread and describe diffferent tastes. And maybe show some examples how breads and rolls are eaten with meat, sausage slices, vegetables, lard, sweet james, liver pastry, hones, cheese slices and fresh cheese or just as addition to warm food in a main dish instead of potatoes ore noodles. But great video !
Will definitely keep this in mind 😊 Thanks for the suggestion!
Let me add one more important information about German bakeries. Nowadays many bakery shops are only a branch of a larger baking company. Most of these companies are on a regional scale, but a few, e.g. Kamps and Schäfer's, on a state or even nationwide scale.
I recommend to look for a bakery which isn't just a branch. A bakery where the Meister himself still works on the premise and bakes in a traditional way. You will taste the difference because this freshly baked bread and cake has less chemicals in it. Luckily there are still three traditional bakeries in my small hometown.
You’re right about this! Luckily for us as well, we have an AMAZING family run bakery right around the corner from us. You really can taste the difference and we go almost every Saturday morning!
My parents usually buy bread from a bakery where it was possible for decades to buy it directly in the separate bakehouse. Once I bought the first Brötchen (bread rolls) of the day after waiting a few minutes for the baker to put them out of the oven. They tasted wonderful.
Hi! Shoutout from Austria here!
All that you said is also true for Austria.
Hallo! We LOVE Austria and want to come back soon!! Thanks for the addition, we didn’t realize it was this way in Austria as well 😊
Almost. I am German and have lived in Austria (near Vienna) for 16 years, but I miss very crispy fresh rolls for breakfast. Kaisersemmeln simply can't get it. ;-)
Dense-that’s the right word! I’m from Hamburg, so natürlich, rye is my favourite! 😊
Natürlich! Haha, we have only spent one day in Hamburg but want to go exploring it more. Maybe we’ll try some of this famous rye when we do 😊
The difference between german and planetary bread (giggle) is the:
Lange Teigführung. It untangles the starches and gets the little gluten our cereals have going to bind the whole dough together. If you want to cheat your customers, you do not bake with "lange Teigführung" because it costs labour and you bake your bread right away. To be able to even form "normal" dough the US-american cereals have an ever rising gluten share. The high gluten and the non-rested doughs (industry greed) are what drives the US-citizens into intolerances and to think carbs are bad.
Any Rye bread has less gluten and is, as you said, denser. The more gluten - the more "air" you can bake into breads because the gluten holds the dough together while the yeast drives it apart.
Wow! Super interesting. Thanks for sharing! We have noticed it seems like you can eat more bread here as well and it not effect a person’s weight like it does when eating bread in the US. I wonder if that’s true because of what you are talking about or if I’m just wrong about that assumption 😂🤷🏻♂️
a home/hand-made sour dough bread /// what you ve shown in the vid looked like all industrial bread
- you need those industrial breads to be able to supply the hugh demand, its ofc also cheaper, but when you want the 100% experience you should look out for a baker who does not sell these pre-baked breads but makes it all on his own
Indeed these were bought from a small regional chain “Barbarossa” but normally we do visit our neighborhood baker that is owned and run by a family in town. Tastes WAY better and still is very cheap 😊
Have you ever tried the real "Pumpernickel"? It is commonly sealed to keep the moisture inside. Also make sure to try "Kartoffelbrot" that contains about 25% potatoflour. Many German bakeries produce it on a certain day of the week and the bread may be pre-ordered as well. You may not find it in Rammstein, but in K'lautern you definately will!
Gluten intolerance and being a siliac patient are two different stages of the same condition. But gluten intolerants often have no problem with truely crafted, long-term-leavened sour-dough breads in Germany. The long leavening of the sour-dough changes the glutens during the process into something that gluten intolerants can eat. This usually takes between 2-3 days of leaving and proofing the dough. It also depends on the type of bacteria in the starter culture. These are essential in making the dough contain fewer gluten molecules.
Thanks so much for that great information! After a lot of comments on the video similar to this, I have recommended that my sister try making her own bread and let it proof for longer periods of time to see if she is able to eat it. 😊
I can't find a reliable source for it, but in Austria (no kangaroos) there was for a long time a state mandated price limit for "regular" bread (the "Graubrot", a mix of wheat and rye). Deemed important enough that it should be affordable for everyone.
Another funny thing about toast is that you can buy a similar kind of white bread in a bakery too for cheap but it‘s still way better than the toast in the supermarket or discounter. We also like to eat it with the sweeter stuff like Nutella or marmelade ☺️😌
oh you could have shown the fusion croissants we have in germany, laugencroissant. which i would explain as a bretzel-croissant? a croissant dipped in lye water and baked so it gets the dark crust like a bretzel
Ah, good point! They Germanized it 😂
In case I ever leave the country for an extended period of time I am gonna take my baking machine (Brotbackautomat) with me so i have freshly baked bread in the morning. Just fill up the machine in the evening and put in a timer and be greeted by the awesome smell of freshly baked bread in the morning. And yes even though we have bakeries all over the place baking your own bread is also something quite a few Germans do at least from time to time being it in the oven or in a baking machine. Even if you don't know anything about baking bread grocery stores have your back with variety of Brotbackmischungen (basically all dry ingredients of bread in one pack, usually for one bread) where you usually just have to add water, sometimes also milk, butter or eggs but it will tell you exactly how much and also which settings to use for your oven or baking machine.
Weizenmischbrot was our standard… and… OMG, this fresh from the baker (that was back when chain bakery hardly existed), still slightly warm… I could eat that *without anything*. And I did. Soooo yummy.
Haha, we have a non-chain bakery around the corner from us that is AMAZING! We love getting the bread there and just eating it without anything!
Hello and good morning.
It's right about the north-south difference!
I grew up in the southwest as a kid. So I only knew mixed bread (wheat/rye bread).
My grandparents come from northern Germany and that's where I ate black wholemeal bread for the first time. What was almost unknown in the south at that time would have been used as chicken feed (joke).
Today, almost 50 years later, whole grain bread is considered the healthier option.
I've decided to subscribe to you.
Nice! Thanks for the information. It continues to amaze us how Germany can have so many differences between regions. 😊
Yup. It's something you don't usually think about but really, I think bread variety is one of the grandest achievements of the german kitchen. When you've lived all of your life in germany and then you go on a vacation abroad, that's when you really start noticing. Italy for instance. Not that I utterly dislike ciabatta but the last time I was there the bread really was just very tasteless because apparently the mediterranean kitchen treats it as a mere medium for spreads, rather than its own food with its own taste whilst for me as a german, I just can't help but feel that if olive oil smeared across the thing makes it taste better, it just doesn't taste like anything.
That’s for sure the way it is in the US as well. Bread is just a means of delivery to the mouth other foods...
I have traveled to many countries. I noticed that we also have the most types of sausage in Germany.
Lots of people who claim to be gluten intolerant actually are not. They are just intolerant to the industrial produced bread with chemical incredients which reduce the required resting time of the dough and hence speed up the production process. They can eat a German hand-crafted bread where the dough has to rest at least 24 hours before the bread is baked.
The doctors here did a whole bunch of tests and that’s what they came up with but what you said definitely seems like that may be the case 🤷🏻♂️
Yep, there is nobody who does bread as well as we do. In the past this was a really unappreciated aspect of German cuisine. We don't even call what the Americans sell "bread", we call it "toast", and there is a difference in our mind.
Fun Fact: Apparently our international police force has a method to find Germans who have fled the country: When they have an idea in which area the suspect might be, they just look for the German bakeries in the area (after all, there usually are only one or two) and question the staff there. It has turned out to be a very effective method finding a German hiding abroad.
No way! That’s an awesome fun fact and I actually wish we would have learned that in our research so we could have added that! 😂
Ooohhh yes, fresh German bread with butter is one of the best things in the world and you miss it like crazy when you are in another country!
A very traditional German "Brotzeit" is "Schmalzbrot" - a slice of dark sour dough bread (with caraway seed and cardamom!) with a thick spread of "Griebenschmalz", which is, essentially, lard. So good!
I do think we tried the Grievenschmalz once but didn’t realize what it was...we will have to give this a try and see how it is 😊
@@PassportTwo just a slice of really good bread from a traditional bakery, not from a franchise or the supermarket, three millimeters spread of Griebenschmalz, salt, pepper, and a pickle.
Fun fact, rye has a lot less gluten (almost none) then wheat. Which is why it is better to use sourdough to make ryebread cause baker's yeast needs gluten. Sourdough also takes a lot longer to rise which makes it a lot easier to just set to the side for an extra half an hour. I'm baking my own bread for the last few years and it is super easy and simple once you get into it.
Nice! Great tip. I will pass this along to my sister and see if she may be able to partake in making her own version of this bread 😊
My bakery (Wendl in Leipzig) has a typical German bread made from 100% rye (Roggen in german) and the very appropriate name Roggstar (sounds like Rockstar) is really well received and it tastes great, even if it is several days old.
It's very interesting to see how you Americans see my culture.
haha, glad you can find it entertaining 😊
As an American who was born in Germany and is living in Germany again, I can attest to this. Deutsches Brot is yummy. I'll subscribe to see what other content you'll upload. Take care.
Nice! Glad you enjoyed it and agree with our sentiments about bread here 😊
It is true that we have a lot of local bread varieties, but what makes a good bakery is the fact that we don't just stick to our stuff, but incorporate bread and pastries from around the world. You will find French baguettes or croissants in basically every German bakery. There will be Italian ciabata, Turkish Pita, American cupcakes, sometimes donuts, however we can't seem to get bagles right here. I was told it has something to do with the different water here.
That is a funny difference that we get bagels all the time in the states but have a hard time finding them here like you said. I don’t know why the water would have a difference but that would be interesting to look into...
I don't really know if this is true but I heard that a main reason for the difference of German bread is the type of yeast that floats around naturally. Supposedly, here in central europe we have different types of yeast that just don't exist anywhere else and that produces a different type of sour dough which enables us to produce the bread we have.
Didn't see that in any of what we were looking up (but obviously that doesn't mean it isn't true) so that would be interesting to try and look more into 😊
oh you forgot pausenbrot. the bread we eat during recess in school.
Actually we hadn’t seen or heard of that one until some people started commenting it 😊 so we didn’t “forget” it, we just didn’t know about it 😉 haha, thanks for sharing!
If / when you ever come to Regensburg (higly recommended anyway) try "Kipferl" from Baeckerei Schwarzer. it is a local rye Broetchen with caraway seed, sold as the carrier for Rostbratwurst at verious street vendors around the Dom and at the "Wurstkuchl" at the foot of "Steinerne Bruecke". I do not personally like caraway too much but in this arrangement it is a classic.
I am living in a part of Germany where we had regular Manoeuvers of US troupes back in the 1980s. First thing the GIs did when they had some time off was going to the local bakeries and emptying them. We sometimes had a hard time getting bread and small cakes (süße Stücke) for ourselves.
I like the bread varieties with a high(er) rye content best. IMHO they „carry“ the taste better than wheat bread. Rye bread with some tasty sausage on top - delicious!
Didn't know, that we have that much different bread sorts!
Its so funny to see how long the waiting lines in front of the bakeries get due to social distancing. Only 1 person inside and 1,5 m between each person. I've stood for nearly an hour in line to get my Sunday morning bread but it was worth it xD.
Grüße aus dem Norden Deutschlands.
Zuerst einmal ein Lob auf Eure Videos: ich fühle mich gut unterhalten; besser als das TV-Programm!
Ich bin kein großer Brotfan. Sobald das kalt ist, finde ich es eher fade. Aber ich liebe alle Arten "Körnerbrötchen". Also alles was nicht nur weiße Weizenbrötchen sind.
Brötchen schmecken mir sogar noch am Folgetag (5...10 min bei 110 Grad in den Backofen, oder in Hälften in den Toaster).
Was ich im Ausland (sowohl in Südeuropa als auch Fernost) am häufigsten zum Frühstück vermisse: (Frucht-)Joghurt und dazu am liebsten (Knusper-)Müsli untergemixt. LECKER!
Da sind die deutschen Supermärkte auch bei beiden Sachen überdurchschnittlich gut sortiert.
Kind Regards and all the best for your YT channel!
Grüße aus Rhineland-Pfalz!
Danke schön! Ich bin sehr glücklich, dass du unsere Video unterhalten findest!
Wir essen jeden Morgen auch Fruchtjoghurt mit Knuspermüsli! Sehr lecker!! 😋
fun fact we germans teached teh french the cooking, there thinking of good cuisine was tossing as many expensive spices into something as possible, to this day they kinda forgot teh teaching tho.
it is common in germanys countrysides that many in smaller villages from time to time bake bread themself, a "bread automat" is a common household item. i enjoy baking a rhyebread with pumpkinseeds from time to time. btw beer is often refeerd to as "liqud bread"
bread and bread relatet things were iften a huge piece in german folklore like fairytales of krabat or max & moritz"
the person in a household who earns teh most is called the one who "bringt die brötchen nach hause" (the one who brings the buns) markign that as leader of a household.
All is really interesting information! Thanks for sharing 😊
In the US, we also say someone is the "breadwinner" if they are the one that brings the most income to a household. Could very well be a derivative of that German phrase!
@@PassportTwo indeed, i guess i heard texas has its own german dialect.
Ya, I went to university in Texas and there is a TON of German influences but I do think the Texas-German dialect is very very small and I never came across. However, some cities like Fredericksburg, Texas really really holds onto its German roots and its a neat place to visit 😊
Very nice viedeo with some new facts for me concerning cosumtion of bread.
Thx guys for taking the effort. Well done. As a German I could learn a thing or two on German bread, I didn't know before.
You have to do an episode about Bernd das Brot
You aren’t the only one to say this so we will have to look into this!
"Even small little villages will always have a bakery" - except ours XD
It closed like 15 years ago or so..? We always have to go to one of the neighbor villages to get our breakfast XD
Wir wohnen echt im letzten Kaff XD
Kaffiger gehts nicht xD
I love our Backery her who have a Brötchen and Brot delivery Service for Yers, in Corona Times this an amazing Service.The make the Best Brötchen all around here, only with regional Ingrients a whole grain wheat and Rye Flour
Brotzeit war das kurze Essen nach der Feldarbeit bevor man in die Kirche ging.
In Bayern merkt man das auch noch, dort ist es eher nur eine Mahlzeit.
In Franken ist es zu einem Kulturgut geworden. Man genießt und isst mit Freunden in geselliger Runde. Dazu, je nach Region ein Bier oder Wein.
Sehr interessant! Danke für alle die Informationen! 😊
@daAnder71 wenn ich mir im Biergarten eine Brotzeit bestelle, bekomme ich keinen Snickers.
Du kannst auch zu Alditaschentüchern Tempo sagen, dann wird trotzdem kein Tempo draus.
Genaugenommen bestätigt Du dass, was ich geschrieben habe. In Bayern ist es was zu Essen, bei uns in Franken ist es ein Stück Kultur.
Kan man gut unten in den Links sehen. Auf der Frankenseite geht es um Brot und Wurst, auf der BR Seite um kleine Mahlzeiten.
Wenn Du also eine gescheite Brotzeit willst, musst Du schon nach Franken kommen. ;)
www.genussregion-oberfranken.de/spezialitaeten/brotzeit-fraenkische
www.br.de/themen/ratgeber/inhalt/rezepte/brotzeit/index.html
Ihr habt den Begriff "Pausenbrot" vergessen.
Nimmt man als Schüler im Brotbeutel oder der Tupperdose nimmt.
Außerdem kann man sich auch darüber streiten was der beste Aufbewahrungsort für Brot ist.
Der Brotkasten aus Holz,die Brotschüssel aus Ton...
Und es gibt auch Rezepte für altes Brot: Brotsuppe,Brotauflauf,arme Ritter...
Wir können nicht vergessen zu sagen, was wir nicht wissen. Haha, danke für die Informationen 😊
Hallo, ich lebe seit einem halben Jahr in Amerika. Euer Kanal gefällt mir sehr gut! Das was ihr in Deutschland erlebt, erlebe ich in anderer Richtung gerade hier. Ich dachte auch, Amerika zu kennen 😜, und dann ist es doch ganz anders...
Was mir sehr gefällt, ist, dass ihr sagt es ist anders - nicht besser oder schlechter - einfach anders!
Viel Spaß weiterhin! All the best!
haha, wir haben nur unsere Plätze gewechselt! Ich bin sehr glücklich, dass Sie unser Kanal unterhaltsam finden 😀 und genau! einfach anders! 😊
Loving your videos so far! And yes we Germans are crazy about our bread!! Haha
And like someone pointed out already look into sausage or wurst there is some interesting regional variety there as well.
Thanks so much!! Glad you enjoyed it! 😊
We will! LOVE the sausages here 😊
Nice to see your interest in germany, very cool
Yes, you'll also find french baguettes, croissants and pain aux chocolat even in Germany- however, there is a noticable quality difference between the french original and the german copies. However, in the Mid 80's, I studied french for a year in Paris - after 3 months I started asking all my german visitors to bring german bread. Don't get me wrong - a fresh baguette or croissant is wonderful, but I missed the variety since it's all wheat-based bread in France.
Haha, that’s so funny that only being only a couple hours away from Germany in Paris really caused that big of a difference in bread availability!
@@PassportTwo I remember that we even drove across Paris because of an insider tip, that there was supposedly a German baker somewhere there. But in the end it was just a baguette made of a mixture of wheat and rye flour, a little darker than the typical French one. Not what I really expected, but I bought it anyway out of sheer desperation ;-)
Dark breads made from grain varieties such as rye, barley, oats and spelt are normally only found in Germany and Eastern European countries. In the more southern countries of Europe like France, Italy and Spain wheat flour dominates the bread production.
Cute video. Decided to subscribe. I grew up in the north of Germany and now live in the south (kind of) and the difference in bread is astounding. I guess you live in Ramstein, right? I'm not living too far away (1h drive) from you. If you are in the Rhine-Neckar-region (around Heidelberg / Mannheim) send me a message and I'll give you a tour. I just visited the Schlossruine Nanstein the other week.
Thanks! 😊 it’s amazing how big of differences there are for almost everything in Germany. Food, language, etc. Never expected that!
Correct 😊 thanks for the offer! Nanstein is an ok site, but Kusel has a better castle ruin in our opinion if you haven’t been to it yet 😃
thanks guys, you are a treasure :-)
Haha, wow! Thanks for that 😊
Bread is one of the things I most miss from Germany!!
Great video. Makes me think of my Oma und Opa.
How sweet! Glad we could do that for ya😊
But there is a difference between chains or franchises or brotshops and a local bakery, where the master baker himself and his employees are standing by the oven since 3 o’clock in the morning to make those delicious smelling breads and brötchen. 🤤
You’re right! We have a family run one around the corner from us and it is by far our favorite!! 🤤
Maybe you did mention it, but bakeries are open on a sunday (on rotation)!!!
Hehehe i was right about your next video :) enjoyed this one just as much as the other one about Ulm. Thanks a lot!
Haha, ya...glad you enjoyed! 😊
Once again one of the well done vids again. Thanks
It's the flour that makes the difference.
My dad has a condition where he is unable to eat white flour or sugar so White bread is a big no no for him.
Though it doesn't brother him as much because we have 5 bakeries in walking distance.
He hasn't eaten any White bread in over 20 years.
Whenever my mom bakes she uses dinkel mehl/flour so he can eat things like Pizza without problem.
Tell your sister that she could learn to make her own bread in the US too :D
Nice selection that makes me hungry 😋 i would recommend the dark bread group as well (Schwarzbrot). Stuff to put on the bread can change a lot: With a little butter and very important: really good self made marmelades (uncommon: brie and red marmelades on top), sausages(e.g. Salami cuts with tiny mustard tips on top, different ham (with halfed or sliced cornishons on top), frensh swiss or german cheeses(way too many to name here), ... For me, the remoulade sauce+ salad +cheese stuff is more convenient food i buy on trips (and often prefer coffee with just a fresh naked Brezel instead). Thinking of sunday mornings(bakeries open 😉) when its stil steaming hot and smells and then celebrate Brotzeit...
Actually at least in Bavaria Brotzeit is the same as Abendbrot and it‘s just a southern term for it 😊 Brotzeit is also eaten as dinner and originally not for lunch or in the afternoon ☺️
Every American who comes to Germany seems to love German bread so what do you think could be the reason that it is not widely produced and sold in America (like Italian pizza is, or Mexican tortilla)?
That’s a really interesting point about the tortillas and Italian pizzas...I can only make assumptions about the bread and why German bread isn’t really very normal in the US like those other “foreign” bread types, but I truly don’t know. Could be a flavor thing though. For example, sour dough is sometimes given at fancy restaurants as an appetizer and it is pretty polarizing on who likes it and who doesn’t. 🤷🏻♂️ That would be very interesting to research into to try and find out the real answers!
Actually, the big breakfast with bread rolls and this full buffet-like table mostly is being held on sundays as it's the one day where everybody can really relax and lay back and wants to enjoy everything. So, that's where most familys make it a typical "Sonntagsfrühstück" or "Sunday breakfast", usually consisting of bread rolls, boiled eggs, cheese, sausage (Aufschnitt, different types of sausage sliced for putting them onto the bread), stuff like marmalade, honey etc., as well as coffee and juice.
Ah, thanks for the insight! We had read and heard a lot about these big German Saturday breakfasts but maybe for some it is on Sunday more often 🤷🏻♂️ Appreciate the info! 😊
Hmmmm! Lange frühstücken am Wochenende!
In the more tourist-oriented places bakeries often offer the whole breakfast/brunch experience, complete with tea or coffee, a variety of spreads, cheeses, cutlets, honey, jam, fruits, and/or pickles on whatever bread you like - more of a cafe or boulangerie, but still a bakery at heart.
Right! We enjoy those to, but we really love the ones that aren’t part of a chain, owned and run by a family you just grab something delicious and take it with you🤤
@@PassportTwo Before I last moved I lived next door to a boulangerie - they had the best Flammkuchen and made them to order, so you could select your toppings and had to wait several minutes, but the results were worth the wait. Weather permitting their tables outside were usually packed all day. Judging from their selection I'd guess they weren't part of a chain.
I have to admit...Flammkuchen isnt my favorite but if I lived directly next door to a place that made it like that I probably would eat my fair share! Haha
I miss German bread. The heavy rye bread is my favorite. You are right about it being very dense. You know how in the movies (in a bar fight) someone will have a pool ball in a sock or something and beat another person with it? You could do that with a loaf of German rye :-) I saw a comedy bit a number of years ago where two guys were eating bauernbrot (looked more like the heavy rye in the video) and used a chainsaw to cut it.
Broterwerb means the kind of work or attitude you do in order make a living
Hm, all the translations I have just say “making a living”. Maybe they assume that gets the same point across to the meaning you have? 🤷🏻♂️
Another one would be Brötchen verdienen. Like "Ich verdiene mir meine Brötchen mit *short description what your work is about*".
There is also "brotlose Kunst", describing a job without enough pay to make a living.
I want that croissant! Every time I travel to Germany, bread and breakfast is what look forward the most in food. Thanks for the video.
Haha, come and get it!
Yes, it is ssooo delicious and usually inexpensive! 🤤
In deed inexpensive for the quality. My last recent visit to Germany in December, had me realize food seems to be cheaper than here in the US, the variety is also greater in larger cities like München. As a high schooler I worked at a French bakery in the states, the owners were American French, very dedicated and rarely had more than two days off -mostly on the holidays. My memory of their bread was nothing like what’s available locally today. With there retirement they took their skills with them. Luckily There are a few places here that has good bread, but I really miss is German Brötchen and desserts like Pflaumenkuchen, which is a summer cake made from the available plums. I’m hungry again.
I found a website that does direct comparisons between whatever cities you chose and it did look like as whole, groceries are cheaper in Germany than in the US (and we come from extremely affordable Oklahoma, but it was still cheaper in Germany) but eating out at a restaurant on average is more expensive in Germany.
That sounds like an amazing experience! I bet you ate well at that job! Haha
I’m hungry too...I’m going to pop over to our bakery, sorry to make you jealous 😉
... In Ulm, um Ulm und um Ulm herum.
I thought spelt meant the grain husks. TIL spelt is Dinkel.
On topic: In my experience, other countries only have what Germans would call Toast, almost no normal bread.
Hm. when I as a German learn something new about bread, you do something right :)
Haha, thanks for that! Glad you enjoy 😊
Bread is love, bread is life.
I can feel that is embraced here in Germany!
Ahhhh, the bread in Germany/Bavaria is awesome. I love going to different bakeries in Germany and picking up hot fresh bread. My wife (she is American) made some fresh handmade biscuits tonight and it had reminded me so much of Germany. It amazes me that there are 3200 different types of bread in Germany, I had no idea. Great job @4:16 with the drum roll of marking the numbers on the bread with Nutella or something lol. It is O250 and I think that I will go downstairs and scarf up some biscuits with butter lol lol :).
Oh man...don't make me homesick for some homemade biscuits...we've been craving biscuits and gravy recently and this is setting that off again 😋
@@PassportTwo I love biscuits and gravy (sausage) as well, yummy yummy. BTW, when I went to the biscuit stash last night I found out that my kids had old beat me to it lol lol. :)
Some even call a beer in a can a "Blechbrötchen".
The Irish have a similar saying for Guinness calling it "a meal in a glass" haha
@@PassportTwo Of course the Irish. :D
Chears.
If you like a diffrent kind of beer try Belgian Trappist Beer.
Bread is very essential. The Romans already knew that people want "panem et circenses". And in church people pray: "Panem nostrum quotidianum da nobis hodie."
Bread and beer are in fact very old goods of human civilization. In the Epic of Gilgamesh, the wild man Enkidu was given bread and beer and he became civilized.
Unfortunately you cannot describe the smell of freshly baked goods in a bakery in the video. For me the smell of fresh warm bread is one of my favourite scents.
I live near Ulm and i didnt know about this bread Museum :D
haha, meh, not really worth checking out but at least you know about it now! 😂
We Germans love the many varieties of bread, but the French have developed pastries into an art form.
That's a good distinction! They really do have a huge amount of amazing pastries.
"Bread is life"------"Brot ist Leben"
Someone else commented “bread is love”. thanks for sharing!