You should consider buying your bread at a local baker still baking by himself, not the industrial breads. Then your rolls won't be hard after one day. Well-made german bread can last dor over a week, some even longer (Sauerteigbrot) and still tasting fresh and good. But for "the real stuff" you need to go up to 5 Bakers, because that bread is definitely even more awesome. The industrialized bakery definitely didnt do anything good to german bread culture...
Erm, actually...the industrial pre packaged bread keeps "fresh" longer than actually hand made bread. Because the industry adds in artificial compounds to keep it 'fresh' longer.
he's talking about "Semmel"/"Brötchen" which are the little ones at the beginning of the video. also the prepackaged industrial bread doesn't really taste that good and you don't get to choose from as many as the local bakery often has to offer
Well, the local bakeries in more than 90% of the cases, by now are outlet of huge bakery chains. Which fabricate the wares large scale pre-baked or 'raw' als also tweaked with additives. Then just ship them out to the outlets, where they are just shoved into pre programmed ovens for a fixed amount of time. real craftsmanship based bakery is a dying trade... Also, this applies to bread as well as rolls. It's not a sign of bad quality, but just the nature of it. First, the moisture from inside creeps to the crust, so it loses it's crispness, and very soon, the moisture leaves the bread/roll, making it more and more fry and hard. Freshly baked half-decent bread is actually quite a treat with a crisp crust to chew on and soft and fluffy inside. A hint of butter and a few grains of salt are all that is needed to make it perfect
Finnish bread is really really good, and I say that as a german who loves our bread. Finnish rye bread tastes like the rye is just way better, and I love the oat bread which you can´t get in germany
well, actually the brezen arent brushed with an alkaline liquid, rather they get dipped into a bath of alkaline solution. And the white part is more likely a slit, where the breze breaks oben while growing in the oven (its because there's yeast in the dough) and this is totally normal and wanted.
love your videos....you are an ambassador who brings both of those nice cultures closer together....i'm german and i love everything english....it seems you love everything german too...mostly everything :). thx for all those wonderful videos and for being such a nice person...thx
Very nice collection and presentation! For finding a bread that will give you more than 3 bakers, I recommend going to a Bioladen and trying their bread. Some will allow you to taste-test before you buy. Plus you can buy less than a complete loaf.
+achimvr ich würd mal vermuten, dass es einen unterschied zwischen british-english und american-english gibt und die meisten anderen englishen youtuber aus den usa kommen..
+Soinetwa Naja, und deutsch ist ja auch nicht gleich deutsch (nicht einmal im selben Dialektgebiet). +craftyapplepie Die Brezel war übrigens so in Ordnung: Sie wird nach dem Bestreichen mit Lauge (so wie auch die "normalen" Brötchen) eingeschnitten, damit nichts unkontrolliert aufplatzt. Übrigens sahen für mich die Brötchen eher wie von einer großen Kette aus, aber das kann subjektiv sein (Oder einfach an regionalen Unterschieden liegen; ich bin nun einmal das Brot aus meiner Region gewöhnt zumal mein Vater (seit ich denken kann) bei einer regionalen Bäckereikette (wenn auch nicht als Bäcker) arbeitet [allerdings hat er vor einiger Zeit die Kette gewechselt]) Zum Beispiel bin ich es gewohnt, dass die Laugenstange nicht ganz so dick, dafür länger ist, einen Längseinschnitt hat, der nicht ganz so weit offen ist (ähnliches gilt für die Brezel: die geht eigentlich nicht so weit auf). Und dann gibt es ja noch eine äußerst große Vielfalt von Mischbroten..
+craftyapplepie If you want toast with bigger slices look out for 'American Toast' or 'Sandwich Toast'. Mostly it is plain wheat hough. (You can get it in most supermarkets, including the one which's name can be seen on the picture ;-) ). Brötchen are mostly eaten for Breakfast, they are made from a yeast-based dough in contrast to normal bread (the one you'll rather have for dinner). Bread mostly is a 'Sauerteig' leaven(?), with some exceptions (like Weißbrot-whitebread). If you put your Brötchen into a plastic bag they will get really thaw and soft, instead of rock solid. You can then spread water over the outside and put em on a toaster or in the oven to get 'em crunchy and yet soft. You can easily freeze Brötchen for a couple days and apply the same procedure. They are not exactly like fresh ones you just picked up - but hey. Poppy seed only smells when it is still quite warm, so, if you buy a 'Mohnbrötchen' or 'Monstange' that just came out of the oven 10 minutes ago you can definately smell the poppy seed (and the smell is absolutely great). Fun fact: The square bread is squared because it is put in a form (a box to be exact), the other shape is a rather natural loaf-shape you get when you smash your ball of dough onto a baking sheet and just bake it.
ich denke auch das die "Brötchen" aus einer großbäckerei kommen. sie hatten diese klaren schnittkanten an den seiten sowas hat ein brötchen vom handwerksbäcker nicht
I love those "Toastbrötchen", because they get more crunchy. First found them a few years ago. They also come in different styles like Vollkorn. Good alternative to just Toast or Brötchen imho.
They didn't forget the "Lauge" on the bottom of the Brezel. It's cut there before it's baked for the look. Like the slices on the "Laugenstange". And you should really taste "Kürbiskernbrot" in the shape of the "Mischbrot", that's one of my favorites.
Laugenstangen und die Laugenbrezeln von einem Bäcker finde ich genial. Versuch mal eine Butterbrezel. Einfach aufschneiden, mit Butter besteichen, die Hälften wieder zusammen fügen und essen. DIe Butter mit dem salzigen Geschmack schmeckt allen, groß und klein. Klasse ist auch eine Laugenstange mit Käse, z.B. Leerdammer, Maasdammer oder irgend ein anderer Hartkäse. Manche Mögen auch eine Brezel mit Streichkäse. Was du unbedingt noch versuchen solltest (es ist eigentlich ein muss) sind Seelen. Die Klassische Seele ist mit Salz und Kümmel. Sie wird häufig mit Schinken, Käse, und weiteren Zutaten (je nach Gusto) wie Tomaten, Peperoni, Zwiebeln oder Knoblauch belegt und dann im Ofen erneut gebacken. Super ist auch, wenn man Seelen nur aufschneidet, mit Knoblauchbutter bestreicht und dann in den Ofen gibt. Alles Saulecker, wie wir sagen, you have to try these and taste it. I promise, you will love that. Start with a Schinkenkäseseele. Solltest du auf Leberkäse stehen, versuch mal einen LKW (Leberkäswecken). Der normale im Wecken (Brötchen) ist schon gut, aber der im Laugenwecken (Laugenbrötchen) ist einfach nur WOW.
Welcher Depp ist so dämlich und versucht Laugenbrötchen zu halbieren? Nur Caterer und andere Pfeifen machen sich die Arbeit. Brich es einfach auseinander, schmier' Messerspitzen Butter auf die Stückchen und dann ab in die Luke!
+craftyapplepie When I was in Scotland and the north of England, I always found it quite weird that in supermarkets and bakeries they sell these really awkward breakfast rolls that are very soft and chewy on the inside but the crust is always heavily burnt and almost black. Who wants to eat that? Being a German and being accustomed to German breakfast, whenever I'm outside Germany, the food I miss most is German Brot and Brötchen. :)
with the bretzel, the "belly" is slashed after applying lye but before baking, which causes it to split open while baking (similar to the slashes over the top of the laugenstange) so no, they didn't forget applying the lye
Pumpernickel with Cheese. Fun fact, when Chris Howland was radio DJ in Germany, he decided to make a joke about the name and said "Euer guter Freund Heinrich Pumpernickel" (your good friend Henry Pumpernickel)
its so cool to see how "foreigner" rate german bread. I love Pumpernickel with Leberwurst. But a am a german Bäcker (Baker) and my taste is passionate! ;D hope my englisch is good enough.
Thank you for sharing, highly appreciated.👍 German breads are my favorite. I found some German bread bakeries in Asia areas, not only in mainland China 🇨🇳; especially in Taiwan 🇹🇼, it’s seemed Taiwan’s people like European bread more than others, getting popular day by day.
When its like a rock, then its to old 🤣 Same when its not more crunchy. Its only real fresh when its crunchy outside & soft inside! + when its still warm too then the best! 😊
+Peter IceGamesDE I saw a whole stack of them in a bakery the other day, and they were just like the one in the video! Now I know that they come like this. :)
Have you mentioned that the various forms of bread are just the transport medium. Cut open in the middle, butter it with a gold layer of good butter (irish,british or whatever) (just as well one single word: Gutebutter, gutebudda!!!) and then depending on your mood, you should crown it with cheese, jam, sausage or a hard-boiled egg with salt and black pepper fresh from a mill. ;-)
Pumpernickel and the other "Schwarzbrote" (these dark high density breads often called Schwarzbrot) came from mediveal where the people needs bread that is durable a winter season or in times of War as emergency ration for the trapped people in the city under siege.
hi... im from germany (bavaria) and work as baker. There are so many bread stuff to taste in germany :D. but laugengebäck fresh out of the oven taste amazing with a pice of butter.
well done ... I like the approach ... and a great topic - off course ... sour dough bread is the german dish I miss the most going abroad ... the Germans ( as many French as well ) just adore the crunchiness of bread... The funny thing about comparing german to french bakers however is, that while a french baker has 3 - 4 different types of baquette only but is open almost around the clock, the typical german bakery has maybe 300 - 400 products whilst being open only 8 hours a day ( or at least the products are available only during this time ) ... the topics to german products seen from an english point of view are inumerable ... you could go on for ever ... Viel Glück dabei !! ;-)
@craftyapplepie The "Brötchen" that you call bread who get hard like a rock after one day can be softened again by making them wet with a little water and putting them in the microwave for 10-20 seconds.
Bread is my favorite thing. If I was on death row, my last meal would be a bunch of different breads. Bread is my favorite taste and also my favorite smell.
Hallo, Fun Fact: Als Napoleon Köln besetzte, ritt er auf seinem Pferd "Nicole!" ein, und einige Kölner empfingen ihn traditionell mit Salz und Brot... dem üblichen Schwarzbrot. Napoleon aber war Weißbrot gewohnt ("La Baguette"), biss einmal in das Brot, verzog das Gesicht und verfütterte den Rest an sein Pferd, mit den französischen Worten: " Pain pour Nicole"..... und so bekam der Pumpernickel seinen Namen.
I hate Pumpernickel ! Urghhh My favorite is Sauerteigbrot baked in an wooden oven, which means that it has an hard crispy crust. Its a lilt bit like Mischbrot as well :) When im on vacation i miss the german bread after one week like crazy! lol Loved your video! xo
I know this video is quiet old now, but i recommend you try "Zwiebelbrot" its Bread mixed with onions in it, most of it is Darker in color, intense in taste and have a really nice crust. But don't look for it in big bakery's try to find a small bakery or a classic monastery bakery like Werningerode in Lower Saxony, by the way the have a very good distillery there to for all kinds of schnapps and one of the best "Korn" (Ist a classic german schnapps) in Germany!
Yes, German bread is good (I'm German and live in Germany). BUT we have too much sour and sourish breads (that are not declared as such) and though they definitely have a reason to exist they make up the majority, sadly. I'm not a huge fan of sour tasting breads (I partly have spanish genes so it may be their fault).
Those types of Vollkornbrot will fill you up! Two slices with some cheese and bacon will fuel you for an entire afternoon of hard labor or hiking (I prefer the latter).
I have plan to go to ULM brotmuseum too :) Did you start to learn German in England? or in Germany? Since my mother language is Korean, learning german is always challenging.
+Jung sunhine I learnt German at school around 12 years ago, but since living here I've picked it up again. Somehow learning it in Germany gives a much richer experience and you learn things that aren't taught in school. :)
a.k.a. DAS BROT - I love this phrase :) But to be serious, many middle European countries like Austria, Belgium, Italy or Tschechoslovakia have great braed as well. But yes, here in Germany we take this sentence out of the Pater Noster " AND GIVE US OUR DAILY BRAED " very serious. even though the industrial done bread becomes more and more popular because of price and easier exess More and more classical bakeries shut down. The concurrence is to strong by the mass market through franchise stores or supermarkets even though the quality is less good 2:34 WELTMEISTER = World´s Master -- JAWOHL ::) -- but here it means rather Champion as in Fussball Weltmeister. :) Seriously, you have done a wonderful video but I have to confess the bread I eat and have eaten most in my fiftysix years is Toast Braed. Also you can toast Mischbrot as in my childhood our old neighbors had done
I miss the "Rosinenstuten" and raisin rolls, it's sweet white bread with raisins, the funny thing is, the bread slieces has much more raisins, as would you do in a cake, the rolls, as would you do a raisin cake and you have a small cup only (or Southern California had a horrible grape harvest).
Very nice video! Just a little remark: in German one would typically open the Brötchen rather from the side than from the top as you did in order to create a bigger surface for the toppings... ;-) To put some English marmalade on it for instance, because I think it's the best sweet topping there is. Cheers!
about your "breadshape" ... most of our bread has a square form, for example "kastenweizen" or your "vollkornbrot" only a few got that "breadshape" (the only one thats coming to mind is that "mischbrot") ... i would call it domeshaped or sth like that
All of those did not seem as if they were from a good bakery, but rather from one that uses premade factory stuff. I mean there are A LOT of germans who don't know about the greatness of a real good bakery as well, but I hope you will discover it
For me the Laugengebäck and the Brötchen don't count as 'Brot'. Only the different types of Vollkornbrot, all kinds of toast/sandwichbread and the Mischbrot are 'Brot'. Oh, and if someone does not like the high density of the Vollkornbrot: You can also get Vollkornbrot that is similar to the Mischbrot shown in the end. In fact: most people in Germany use different varieties of the rather floppy type of bread of which you only showed the Mischbrot. There are also bigger Toasts sold in Germany. You forgot to try Weißbrot /Weizenbrot. And if you want a sweet bread try what is called Wecken in my area or Stuten in other areas. It tastes very similar to the Stutenkerl you had in an other video and you can also buy it with raisins in the dough.
Okay, you bought at Görtz :P The regular Backi is straight white flour. The darker varietys got Rye in it in different amounts. The darker the breadroll, the higher the rye amount.
You dont eat Breadrolls cause you want it healthy. And no, Sugar is not sugar is not sugar. The darker the bread, the less wheat flour the more rye and other korns, the more complex the sugar gets, the longer it takes to digest the carbs....
Hey, you haven't even tried the sonnenblumen Brot. Fresh from the bakery it is the best bread. When I was in Britain for a few months I could never find proper bread, it was all just toastbrot
The Vollkornbrot you tried isn't the "normal" Vollkornbrot. The normal ones are more "fluffy" it looks more like the Mischbrot you are at the end, only darker. Greetings from Germany:)
Which region of Germany do you live in? I am curious as I plan to become a British expat and move to Germany soon so have a couple of questions. And did people misunderstand you when you first arrived in Germany? I certainly found people struggled to understand me for both GCSE and A Level German exchange trips.
+Sam Sings I am in the North West of Germany, where Hochdeutsch is mostly spoken - this is the German we learn at school with our GCSEs. As long as I spoke slowly and clearly then people would understand me. Of course I was really limited at the beginning because I only did GCSE German. It was like blowing away the cobwebs and starting to learn again. It really helped that I had previous experience with the language though! I think it also depends on what accent you have - if you have a heavy northern or Scottish accent for example, it could be harder for a German to understand you, but as I said, as long as you are at a good pace and good volume (and of course speaking correct German) they will understand you. :) Whereabouts are you from in Britain?
Don't know how I got here, but you got a thumbs-up just because of mentioning Pumpernickel! ^^ You really should try all those slices of bread after toasting them. And no, Brötchen and Laugengebäck aren't bread at all.
So sad the local bakeries (family enterprises) got more and more replaced by big bakery chains. The variety of breads was even larger in the 80's and 90's.
Regarding Laugengebäck, you should have a look at the video "Baby got Laugengebäck" over at the NEO MAGAZIN ROYALE UA-cam channel. it's quite funny and at the same time explains it perfectly :)
You should consider buying your bread at a local baker still baking by himself, not the industrial breads. Then your rolls won't be hard after one day. Well-made german bread can last dor over a week, some even longer (Sauerteigbrot) and still tasting fresh and good. But for "the real stuff" you need to go up to 5 Bakers, because that bread is definitely even more awesome. The industrialized bakery definitely didnt do anything good to german bread culture...
Erm, actually...the industrial pre packaged bread keeps "fresh" longer than actually hand made bread. Because the industry adds in artificial compounds to keep it 'fresh' longer.
he's talking about "Semmel"/"Brötchen" which are the little ones at the beginning of the video. also the prepackaged industrial bread doesn't really taste that good and you don't get to choose from as many as the local bakery often has to offer
Well, the local bakeries in more than 90% of the cases, by now are outlet of huge bakery chains. Which fabricate the wares large scale pre-baked or 'raw' als also tweaked with additives. Then just ship them out to the outlets, where they are just shoved into pre programmed ovens for a fixed amount of time. real craftsmanship based bakery is a dying trade...
Also, this applies to bread as well as rolls.
It's not a sign of bad quality, but just the nature of it. First, the moisture from inside creeps to the crust, so it loses it's crispness, and very soon, the moisture leaves the bread/roll, making it more and more fry and hard.
Freshly baked half-decent bread is actually quite a treat with a crisp crust to chew on and soft and fluffy inside. A hint of butter and a few grains of salt are all that is needed to make it perfect
Weltmeister = world champion :)
German bread yayyy I couldn't live anywhere else because I would die without the bread 😂
Finnish bread is really really good, and I say that as a german who loves our bread. Finnish rye bread tastes like the rye is just way better, and I love the oat bread which you can´t get in germany
We had to move to England from Germany and I literally died when my mum said there wasn’t a backery I was like do they not have bread here (I was 3)
You really do make some of the best, most adorable, most informative, and really well done videos on Germany! Keep it up!
well, actually the brezen arent brushed with an alkaline liquid, rather they get dipped into a bath of alkaline solution. And the white part is more likely a slit, where the breze breaks oben while growing in the oven (its because there's yeast in the dough) and this is totally normal and wanted.
love your videos....you are an ambassador who brings both of those nice cultures closer together....i'm german and i love everything english....it seems you love everything german too...mostly everything :). thx for all those wonderful videos and for being such a nice person...thx
didnt know someone could look this cute while eating bread
The darker the bread the tastier for me :)
Mein Favorit ist ein Kartoffelbrot.
My favorite is a potato bread.
My favorite Brötchen is "Kürbiskern" (Pumpkin seeds)
My is "Käsekürbiskern"
MickeyKnox meins ist mit roggen
We know all those mathematical shapes like square, circle, and bread shape. xD
Best thing about german cuisine is the bread.
Very nice collection and presentation! For finding a bread that will give you more than 3 bakers, I recommend going to a Bioladen and trying their bread. Some will allow you to taste-test before you buy. Plus you can buy less than a complete loaf.
The Pumpernickel is slow baked at a low temperature.
I always love to eat a slice of Pumpernickel, put cheese on it and one slice of regular toast. It's like a healthy sandwich haha and sooo delicious!
Sounds delicious! I like pumpernickel with 'Hüttenkäse' (cottage cheese). :D
+craftyapplepie Oh yeah. Pumpernickel, cottage cheese and some fresh onions.
Pumpernickel, Curd and honey ( i know i am gross ) XD
Sonnenblumenkernbrot - perfect example of how we string words together to make a new one xD
Fünfkornfrischquarkbrot
Never thought I would want to eat bread so bad
The Toastbrot was actually a Vollkorntoast. Greetings from Germany
Today I found something new in the supermarket - 'Toastbrötchen' 😅 twitter.com/craftyapplepie/status/698558365438443521
+achimvr ich würd mal vermuten, dass es einen unterschied zwischen british-english und american-english gibt und die meisten anderen englishen youtuber aus den usa kommen..
+Soinetwa Naja, und deutsch ist ja auch nicht gleich deutsch (nicht einmal im selben Dialektgebiet).
+craftyapplepie Die Brezel war übrigens so in Ordnung: Sie wird nach dem Bestreichen mit Lauge (so wie auch die "normalen" Brötchen) eingeschnitten, damit nichts unkontrolliert aufplatzt.
Übrigens sahen für mich die Brötchen eher wie von einer großen Kette aus, aber das kann subjektiv sein (Oder einfach an regionalen Unterschieden liegen; ich bin nun einmal das Brot aus meiner Region gewöhnt zumal mein Vater (seit ich denken kann) bei einer regionalen Bäckereikette (wenn auch nicht als Bäcker) arbeitet [allerdings hat er vor einiger Zeit die Kette gewechselt])
Zum Beispiel bin ich es gewohnt, dass die Laugenstange nicht ganz so dick, dafür länger ist, einen Längseinschnitt hat, der nicht ganz so weit offen ist (ähnliches gilt für die Brezel: die geht eigentlich nicht so weit auf).
Und dann gibt es ja noch eine äußerst große Vielfalt von Mischbroten..
+craftyapplepie If you want toast with bigger slices look out for 'American Toast' or 'Sandwich Toast'. Mostly it is plain wheat hough. (You can get it in most supermarkets, including the one which's name can be seen on the picture ;-) ).
Brötchen are mostly eaten for Breakfast, they are made from a yeast-based dough in contrast to normal bread (the one you'll rather have for dinner). Bread mostly is a 'Sauerteig' leaven(?), with some exceptions (like Weißbrot-whitebread).
If you put your Brötchen into a plastic bag they will get really thaw and soft, instead of rock solid. You can then spread water over the outside and put em on a toaster or in the oven to get 'em crunchy and yet soft.
You can easily freeze Brötchen for a couple days and apply the same procedure. They are not exactly like fresh ones you just picked up - but hey.
Poppy seed only smells when it is still quite warm, so, if you buy a 'Mohnbrötchen' or 'Monstange' that just came out of the oven 10 minutes ago you can definately smell the poppy seed (and the smell is absolutely great).
Fun fact: The square bread is squared because it is put in a form (a box to be exact), the other shape is a rather natural loaf-shape you get when you smash your ball of dough onto a baking sheet and just bake it.
ich denke auch das die "Brötchen" aus einer großbäckerei kommen. sie hatten diese klaren schnittkanten an den seiten sowas hat ein brötchen vom handwerksbäcker nicht
I love those "Toastbrötchen", because they get more crunchy. First found them a few years ago. They also come in different styles like Vollkorn. Good alternative to just Toast or Brötchen imho.
Awh this video reminders me of all the bread I ate while in Germany. You're right... eating bread is a big part of German life :)
+Moments of Jubilee I suppose another big topic is all the toppings that one can put on the bread. ^-^
And now you understand, why we call the c64 a bread box. Its form is bread shaped.
They didn't forget the "Lauge" on the bottom of the Brezel. It's cut there before it's baked for the look. Like the slices on the "Laugenstange".
And you should really taste "Kürbiskernbrot" in the shape of the "Mischbrot", that's one of my favorites.
Your editing skills are great!
Alte Brötchen verwendet man für lecker Fleischpfanzerl oder Semmelködel.
+AnnieBlackmore können aber z.b auch frikadellen genannt werden... das ist in jeder region anders.... nicht nur buletten. ..
Man kann auch Enten damit umbrin... äh.... füttern.
Laugenstangen und die Laugenbrezeln von einem Bäcker finde ich genial.
Versuch mal eine Butterbrezel. Einfach aufschneiden, mit Butter besteichen, die Hälften wieder zusammen fügen und essen. DIe Butter mit dem salzigen Geschmack schmeckt allen, groß und klein.
Klasse ist auch eine Laugenstange mit Käse, z.B. Leerdammer, Maasdammer oder irgend ein anderer Hartkäse.
Manche Mögen auch eine Brezel mit Streichkäse.
Was du unbedingt noch versuchen solltest (es ist eigentlich ein muss) sind Seelen.
Die Klassische Seele ist mit Salz und Kümmel. Sie wird häufig mit Schinken, Käse, und weiteren Zutaten (je nach Gusto) wie Tomaten, Peperoni, Zwiebeln oder Knoblauch belegt und dann im Ofen erneut gebacken.
Super ist auch, wenn man Seelen nur aufschneidet, mit Knoblauchbutter bestreicht und dann in den Ofen gibt.
Alles Saulecker, wie wir sagen, you have to try these and taste it. I promise, you will love that.
Start with a Schinkenkäseseele.
Solltest du auf Leberkäse stehen, versuch mal einen LKW (Leberkäswecken). Der normale im Wecken (Brötchen) ist schon gut, aber der im Laugenwecken (Laugenbrötchen) ist einfach nur WOW.
Welcher Depp ist so dämlich und versucht Laugenbrötchen zu halbieren? Nur Caterer und andere Pfeifen machen sich die Arbeit. Brich es einfach auseinander, schmier' Messerspitzen Butter auf die Stückchen und dann ab in die Luke!
This is honestly making me so jealous. You really learn to appreciate German bread when you're spending one year in America :DD
Germans have the best bread in the world. I love Kasseler Brot!Only the the French baguette can compete with German bread.
+craftyapplepie When I was in Scotland and the north of England, I always found it quite weird that in supermarkets and bakeries they sell these really awkward breakfast rolls that are very soft and chewy on the inside but the crust is always heavily burnt and almost black. Who wants to eat that?
Being a German and being accustomed to German breakfast, whenever I'm outside Germany, the food I miss most is German Brot and Brötchen. :)
pump it up, pumpernickel! nice one!
you forgot the best: Franzbrötchen
Great, now i am hungry. I think i'm gonna go to "Görtz" and buy one... hundred Laugenbrezeln and a Brötchen with Frikadellen
this looks so delicious
Mohnbrötchen is my favourite. I love it with butter and strawberry jam on it;)
with the bretzel, the "belly" is slashed after applying lye but before baking, which causes it to split open while baking (similar to the slashes over the top of the laugenstange) so no, they didn't forget applying the lye
Pumpernickel with Cheese. Fun fact, when Chris Howland was radio DJ in Germany, he decided to make a joke about the name and said "Euer guter Freund Heinrich Pumpernickel" (your good friend Henry Pumpernickel)
its so cool to see how "foreigner" rate german bread. I love Pumpernickel with Leberwurst. But a am a german Bäcker (Baker) and my taste is passionate! ;D
hope my englisch is good enough.
I love Pumpernickel. It gets sweeter as longer you chew
the editing is so nice...those sounds when u eat something ^^
Yes, all the fucking jump cuts every three words because she's too dumb to memorise her lines. So nice.
Now i know which bread i should eat. Thank you.
Can you also make some videos about german beer?
+L Solves Everything I've put the beer video on my request list. Thanks for the idea! :)
Thats not bread...
*Thats fine German enginiering*
I love Pumpernickel too!!!
I like the way, you pronounce Brot. That sounds cute!
I really like your style of edditing :D
Yes, all the fucking jump cuts every three words because she's too dumb to memorise her lines. Great editing.
Thank you for sharing, highly appreciated.👍
German breads are my favorite.
I found some German bread bakeries in Asia areas, not only in mainland China 🇨🇳; especially in Taiwan 🇹🇼, it’s seemed Taiwan’s people like European bread more than others, getting popular day by day.
lol thanks so much for the laughs, you're adorable xD
Cool, humorous and informative video. You are funny.
+leteveryoneknow Thanks very much!
Damn! Never thought watching someone eating bread is such a nice experience! Tell me, have you ever thought of becoming a professional testimonial? xD
When its like a rock, then its to old 🤣
Same when its not more crunchy.
Its only real fresh when its crunchy outside & soft inside! + when its still warm too then the best! 😊
I miss these videos you used to make.
They don't forgot the "Lauge" on the big part of the "Brezel"! This is normal!!!
+Peter IceGamesDE I saw a whole stack of them in a bakery the other day, and they were just like the one in the video! Now I know that they come like this. :)
craftyapplepie yeah:D Du machst wirklich sehr gute Videos! Für mich als Deutschen auch sehr interessant;)
"Very very good", pats the roll :D
I do prefer Roggenbrot with all kind of diffrent seeds put on it.
The poppy seed bread roll is best with butter and apricot jam!
Have you mentioned that the various forms of bread are just the transport medium.
Cut open in the middle, butter it with a gold layer of good butter (irish,british or whatever) (just as well one single word: Gutebutter, gutebudda!!!) and then depending on your mood, you should crown it with cheese, jam, sausage or a hard-boiled egg with salt and black pepper fresh from a mill. ;-)
Pumpernickel and the other "Schwarzbrote" (these dark high density breads often called Schwarzbrot) came from mediveal where the people needs bread that is durable a winter season or in times of War as emergency ration for the trapped people in the city under siege.
hi... im from germany (bavaria) and work as baker. There are so many bread stuff to taste in germany :D. but laugengebäck fresh out of the oven taste amazing with a pice of butter.
well done ... I like the approach ... and a great topic - off course ... sour dough bread is the german dish I miss the most going abroad ... the Germans ( as many French as well ) just adore the crunchiness of bread... The funny thing about comparing german to french bakers however is, that while a french baker has 3 - 4 different types of baquette only but is open almost around the clock, the typical german bakery has maybe 300 - 400 products whilst being open only 8 hours a day ( or at least the products are available only during this time ) ... the topics to german products seen from an english point of view are inumerable ... you could go on for ever ... Viel Glück dabei !! ;-)
@craftyapplepie
The "Brötchen" that you call bread who get hard like a rock after one day can be softened again by making them wet with a little water and putting them in the microwave for 10-20 seconds.
Bread is my favorite thing. If I was on death row, my last meal would be a bunch of different breads. Bread is my favorite taste and also my favorite smell.
Hallo,
Fun Fact: Als Napoleon Köln besetzte, ritt er auf seinem Pferd "Nicole!" ein, und einige Kölner empfingen ihn traditionell mit Salz und Brot... dem üblichen Schwarzbrot.
Napoleon aber war Weißbrot gewohnt ("La Baguette"), biss einmal in das Brot, verzog das Gesicht und verfütterte den Rest an sein Pferd, mit den französischen Worten: " Pain pour Nicole"..... und so bekam der Pumpernickel seinen Namen.
[citation needed]
You should try a Gewürzbrot (spiced bread) with aniseed in it. Delicious!
I hate Pumpernickel ! Urghhh
My favorite is Sauerteigbrot baked in an wooden oven, which means that it has an hard crispy crust. Its a lilt bit like Mischbrot as well :)
When im on vacation i miss the german bread after one week like crazy! lol
Loved your video! xo
About multi-grain I make the joke, that something must be happen with the bird food in the bakery.
The Mischbrot has a 2.name graybread/Graubrote Top ! ^^
No they did not forget to put "Lauge" on there. The bottom part of the "Brezel" always has a cut that spreads open while baking.
This is something I learned from the comments of this video. :)
I know this video is quiet old now, but i recommend you try "Zwiebelbrot" its Bread mixed with onions in it, most of it is Darker in color, intense in taste and have a really nice crust. But don't look for it in big bakery's try to find a small bakery or a classic monastery bakery like Werningerode in Lower Saxony, by the way the have a very good distillery there to for all kinds of schnapps and one of the best "Korn" (Ist a classic german schnapps) in Germany!
Yes, German bread is good (I'm German and live in Germany). BUT we have too much sour and sourish breads (that are not declared as such) and though they definitely have a reason to exist they make up the majority, sadly. I'm not a huge fan of sour tasting breads (I partly have spanish genes so it may be their fault).
Those types of Vollkornbrot will fill you up!
Two slices with some cheese and bacon will fuel you for an entire afternoon of hard labor or hiking (I prefer the latter).
It looks so delecios.ammmm wana to try!
I usually prefer the white rolls like the Mohnbrötchen you showed, although I even more like the ones with sesame seeds.
I prefer pumpkin seeds^^
I have plan to go to ULM brotmuseum too :)
Did you start to learn German in England? or in Germany?
Since my mother language is Korean, learning german is always challenging.
+Jung sunhine I learnt German at school around 12 years ago, but since living here I've picked it up again. Somehow learning it in Germany gives a much richer experience and you learn things that aren't taught in school. :)
Your pronunciation is on point.
a.k.a. DAS BROT - I love this phrase :) But to be serious, many middle European countries like Austria, Belgium, Italy or Tschechoslovakia have great braed as well. But yes, here in Germany we take this sentence out of the Pater Noster " AND GIVE US OUR DAILY BRAED " very serious. even though the industrial done bread becomes more and more popular because of price and easier exess More and more classical bakeries shut down. The concurrence is to strong by the mass market through franchise stores or supermarkets even though the quality is less good 2:34 WELTMEISTER = World´s Master -- JAWOHL ::) -- but here it means rather Champion as in Fussball Weltmeister. :) Seriously, you have done a wonderful video but I have to confess the bread I eat and have eaten most in my fiftysix years is Toast Braed. Also you can toast Mischbrot as in my childhood our old neighbors had done
I miss the "Rosinenstuten" and raisin rolls, it's sweet white bread with raisins, the funny thing is, the bread slieces has much more raisins, as would you do in a cake, the rolls, as would you do a raisin cake and you have a small cup only (or Southern California had a horrible grape harvest).
I just want to say, GLUTEN TAG everyone!
Brot ist nie hart, aber KEIN Brot: das ist hart!
Very nice video! Just a little remark: in German one would typically open the Brötchen rather from the side than from the top as you did in order to create a bigger surface for the toppings... ;-) To put some English marmalade on it for instance, because I think it's the best sweet topping there is. Cheers!
+Gregor Schulz Oh darn, you have a good point, I just wasn't thinking straight. :D
English marmalade? Sweet? I don't think you have ever had English marmalade. That stuff is so tart it's vile.
Weltmeister = Worldchampion
Das muss das Brot abkönnen!
The Weltmeisterbrötchen has sunflower and poppy seed on it but no pumpkin.
You got to have to try Mohnbrötchen with real butter and a bit of honey. Sooooo yummy! :D
about your "breadshape" ... most of our bread has a square form, for example "kastenweizen" or your "vollkornbrot" only a few got that "breadshape" (the only one thats coming to mind is that "mischbrot") ... i would call it domeshaped or sth like that
All of those did not seem as if they were from a good bakery, but rather from one that uses premade factory stuff. I mean there are A LOT of germans who don't know about the greatness of a real good bakery as well, but I hope you will discover it
It is meant to be eaten with stuff on it, Mett, Cheese, Aufschnitt (and butter). You can't really test it on its own.
For me the Laugengebäck and the Brötchen don't count as 'Brot'. Only the different types of Vollkornbrot, all kinds of toast/sandwichbread and the Mischbrot are 'Brot'.
Oh, and if someone does not like the high density of the Vollkornbrot: You can also get Vollkornbrot that is similar to the Mischbrot shown in the end. In fact: most people in Germany use different varieties of the rather floppy type of bread of which you only showed the Mischbrot.
There are also bigger Toasts sold in Germany.
You forgot to try Weißbrot /Weizenbrot. And if you want a sweet bread try what is called Wecken in my area or Stuten in other areas. It tastes very similar to the Stutenkerl you had in an other video and you can also buy it with raisins in the dough.
Fun fact "mohn" Brötchen or pie/cake is perfekt if your hungry becouse it will make you feel full really fast
Where are you from originally and where in Deutschland do you live? You seem to have picked up quite a mix of accents!
Okay, you bought at Görtz :P
The regular Backi is straight white flour. The darker varietys got Rye in it in different amounts. The darker the breadroll, the higher the rye amount.
+KelbenArunsun thanks for the info! 🙂
Your Welcome ;) And Görtz is awesome, and tasty. So you guys live in the Rhein Area?
You dont eat Breadrolls cause you want it healthy. And no, Sugar is not sugar is not sugar. The darker the bread, the less wheat flour the more rye and other korns, the more complex the sugar gets, the longer it takes to digest the carbs....
Hey, you haven't even tried the sonnenblumen Brot. Fresh from the bakery it is the best bread. When I was in Britain for a few months I could never find proper bread, it was all just toastbrot
The Vollkornbrot you tried isn't the "normal" Vollkornbrot. The normal ones are more "fluffy" it looks more like the Mischbrot you are at the end, only darker.
Greetings from Germany:)
das WAGENRADBROT ist mein Lieblings Brot aber es schmeckt am besten wenn es richtig frisch ist mir butter und einen spiegelei drauf :D
Wie schaffst du es, Wagenradbrot in einem Wort zu schreiben, bei Lieblingsbrot aber so kläglich zu versagen?
Which region of Germany do you live in? I am curious as I plan to become a British expat and move to Germany soon so have a couple of questions. And did people misunderstand you when you first arrived in Germany? I certainly found people struggled to understand me for both GCSE and A Level German exchange trips.
+Sam Sings I am in the North West of Germany, where Hochdeutsch is mostly spoken - this is the German we learn at school with our GCSEs. As long as I spoke slowly and clearly then people would understand me. Of course I was really limited at the beginning because I only did GCSE German. It was like blowing away the cobwebs and starting to learn again. It really helped that I had previous experience with the language though! I think it also depends on what accent you have - if you have a heavy northern or Scottish accent for example, it could be harder for a German to understand you, but as I said, as long as you are at a good pace and good volume (and of course speaking correct German) they will understand you. :) Whereabouts are you from in Britain?
+craftyapplepie I am from Northern Wiltshire, near Bath and Swindon
+craftyapplepie also, I am so glad I found your channel on UA-cam. It's calmed my nerves about moving to Germany in the future!
Don't know how I got here, but you got a thumbs-up just because of mentioning Pumpernickel! ^^ You really should try all those slices of bread after toasting them. And no, Brötchen and Laugengebäck aren't bread at all.
Mischbrot is the most popular kind because it's simply the cheapest.
I am Nr. 700 to like this video! yay! Let's eat a Weltmeister for celebration! BTW: Never eat Brötchen without Butter und Käse :-)
Körnerbrötchen and Vollkornbrot is the best, fight me!
So sad the local bakeries (family enterprises) got more and more replaced by big bakery chains. The variety of breads was even larger in the 80's and 90's.
Laugengebäckparfum? you´re a freakin´ genius!
Stop using the accent character as an apostrophe.
Regarding Laugengebäck, you should have a look at the video "Baby got Laugengebäck" over at the NEO MAGAZIN ROYALE UA-cam channel. it's quite funny and at the same time explains it perfectly :)
Thank you, I have added a link to the description box. :)
+craftyapplepie cool! :) may I ask where in Germany you are located?
Near the coast in Northern Germany ^-^
+craftyapplepie at some time you should visit the Ruhrgebiet :)
It's sooo adorable how you say 'Laugengebäck'. I love the british accent it is just so sexy