German bread is not your usual breed of bread.
It is coarse and unrefined, and its main ingredients are mainly whole grains, such as wheat, spelt, millet, and rye - usually in a pure form giving it a density that far outweighs any focaccia, ciabatta, or slender French baguette.
German bread is unique and unlike any other bread variety known to Europe, distinguishing it as a significant aspect of German food culture.
It is not an overstatement to say that bread is the stuff of life in Germany, and although the recent organic health food renaissance may make whole grain bread seem like a recent phenomenon, for Germans it clearly is not.
In Germany, bread is more than just a food - it is a part of German culture and tradition. Germany produces more varieties of bread than any other country. Over 300 varieties of dark and white bread and over 1,200 varieties of rolls and mini-breads (Brötchen & Kleingebäck) are produced in Germany.
Bread makes up a large part of German cuisine. It is the basis of both the morning and evening meals and its influence stretches into holiday celebrations and festivals.
For breakfast, rolls and mini-breads are most common and are accompanied by other German favourites, such as butter, hard-boiled eggs, wurst (a type of sausage) and cheese. The evening meal (Abendessen) is often a light meal, as Germans traditionally eat their large, hearty meal at midday. Like breakfast, the evening meal often consists of bread slices served with wurst and cheese and/or vegetables.
