List of breads

This article provides an overview of common bread.

  • 2.1 loaves of white bread
  • 2.2 Mixed wheat bread
  • 2.3 cracked wheat bread
  • 3.1 crispbread
  • 4.1 rye bread
  • 4.2 Mixed rye bread
  • 4.3 cracked rye bread
  • 5.1 generic
  • 5.2 Designation of Origin
  • 5.3 Preparation for designation
  • 5.4 Fantasienamen

Classification of breads

Normal bread

  • Wheat bread ( containing at least 90 % wheat )

There are wheat bread, wheat bread with fat / sugar, wheat toast with shot percentage, wheat bread with meal share, wheat bread with meal portions and fat / sugar, crushed wheat bread ( also known as Graham bread), crushed wheat toast and whole wheat bread. In southern Germany, one can also find the " netted " or " in netted " bread with a mineral content of about 1.2% in dry matter (Type 1200)

  • Mixed wheat bread ( containing 51-89 % wheat )

There is the mixed wheat bread, mixed wheat toast, wheat mixed bread with meal content, mixed wheat toast with shot Shares wheat - rye - meal bread, wheat - rye - meal toast, wheat wholemeal rye bread

  • Rye bread (included 51-89 % rye)

There are mixed rye bread, rye toast, rye bread with meal share, rye toast with shot percentage, rye - wheat - meal bread, rye - wheat - meal toast, rye and wheat whole wheat bread

  • Rye bread ( containing at least 90 % rye)

There is the rye bread, rye toast, rye toast with shot percentage, cracked rye bread, whole grain rye bread

  • Swiss Ruchbrot

Special bread

  • With special cereals

There are three grain bread, wheat bread four, five grain bread, spelled bread, barley bread, oat bread, corn bread, millet bread, buckwheat bread.

White bread or wheat or wheat mixed breads including rye bread and rye breads are, here named in their usual commercial names and described in a short form. The use of the generic name and the trade name (after the grain fractions in bread ), are common.

Weiß-/Weizenmischbrote

White bread

Mixed wheat bread

Shredded wheat breads

Toast

Toast bread are wheat bread doughs with addition of fat (butter or margarine ) and a little sugar and milk.

The toast is box-shaped and has a smooth surface. It has a thin, slightly browned crust and a very fine crumb geporte. It may be fat, sugar and / or milk content also baked with.

The shape of the whole wheat Toastbrots is the form as in toasted bread, has a dull - brown crust, a crumb is dark, often with a wheat sourdough / yeast component and must contain at least 90 % whole wheat products.

Crispbread

Crispbread is a dry flat bread that is prepared using wholemeal, wholegrain flour or flour from rye or wheat or sourdough fermentation Hefelockerung.

Roggen-/Roggenmischbrote

Rye bread

Rye bread

Rye bread

Cracked rye bread

Bread labels

Generic name

The bread names with geographical indications are " generic ", that is, they may be with the respective designation manufactured and offered everywhere. (eg Kommissbrot )

Designation of Origin

The figures "real" or "original" is a generic name from the " origin", that is, that this bread can only be produced in that region. (eg, the Kassler bread)

Production designation

For example, if the baker the bread dough digging directly from the boiler of the dough mixer and weigh after a short, but bakes without further molding process, the result is called Excavated bread. The prerequisite for this is usually a very soft Roggenmischbrotteig including sourdough and a very long Kess Elgare ( dough resting directly in the boiler of the dough kneading machine ). The baker works with humidified ( wet ) hands so that the dough does not stick to your fingers. Therefore, this type of bread is also referred to as " bread genetztes ". All this results in the excavated for bread typical, very rustic shape with uneven pore in the crumb and hearty flavor.

Fantasy names

Fictional bread names that differ from the designations in accordance with the bread flour products and the bread a geographical indication, sufficient on their own for the award the sale is not sufficient, eg Malfabrot, mountaineers bread, celebration dinner, Olympia bread among others The designation of the type of bread after the flour products is additionally required ( trade name ). Example: " Gassenhauer ( rye bread ) ."

The fairgrounds are often available stomach bread is not bread, but a Lebkuchenart.

Potato bread Baguette Flatbread Magenbrot Brown bread
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