Discovering Germany's Bread Culture: From Rye to Stollen

Did you know? Germany has over 3,200 different types of bread! Many people don’t know how to choose when they go to a German bakery.

In fact, the most common bread in Germany is rye bread (Roggenbrot), which is the cornerstone of German bread. Another iconic bread is the pretzel (Brezel), which originated in southern Germany and has become a symbol of German baking with its twisted shape, crispy crust, and soft interior.

Lye bread (Laugenbrot) is treated with lye before baking, and stands out with its shiny brown crust and distinctive flavor. Zwieback, a twice-baked bread, is cherished for its crispiness and is a popular choice for teething infants or as a versatile base for various toppings.

During the festive season, Stollen takes center stage. This sweet and fruit-filled Christmas bread, often dusted with powdered sugar, symbolizes the Christ child wrapped in swaddling clothes.

Germany’s bread culture is deeply woven into the fabric of daily life, emphasizing high-quality ingredients and traditional baking methods.

你知道嗎？德國有超過 3,200 種令人驚嘆的不同類型麵包！很多人到了德國的麵包店都不知道如何挑選。

其實德國最常見的就是黑麥麵包（Roggenbrot），是德國麵包的基石。標誌性的還有椒鹽捲餅 (Brezel)，其扭曲的形狀、酥脆的外皮和柔軟的內部，起源於德國南部，已成為德國烘焙的象徵。

鹼水麵包 (Laugenbrot) 在烘焙前用鹼液處理，以其閃亮的棕色外皮和獨特的味道脫穎而出。 兩次烘焙的麵包 (Zwieback) 因其酥脆而備受喜愛，是嬰兒長牙期或作為各種配料的通用基礎的熱門選擇。

在節日季節，聖誕麵包 (Stollen) 成為主角。 這種甜美的水果麵包，通常撒上糖粉，象徵裹在襁褓中的耶穌嬰孩。

德國的麵包文化深深融入日常生活，強調高品質的原料和傳統的烘焙方法。