The most bought bread in Germany is 'Das da!' and on the second place is 'Nicht das da, das andere!'

@DaveMcIroy

3 жыл бұрын

In Brandenburg kaufen wir gerne "dit".

@orphanedpotatolord

2 жыл бұрын

@@DaveMcIroy und hier wo ich wohne dat da

Germany is basically the only country with real bread readily available everywhere. Okay, and Austria and parts of Switzerland.

@Fuartianer

6 жыл бұрын

Nicht nur Brot, sondern auch sehr gute Süßspeisen.

@GanzcastGermany

6 жыл бұрын

Österreich und die Schweiz gehören ja eh quasi zu Deutschland😂

@PeteJackpot777

6 жыл бұрын

GanzcastGermany Wenn du das nächste Mal auf die Straße gehst, guck dich vorher um dass du nicht von wütenden Österreichern und Schweizern für deine Aussage verprügelt wirst.

@GanzcastGermany

6 жыл бұрын

PaRo 93 ne passt schon och lauf einfach am dem wütenden mob an Österreichern und schweißern vorbei die immer in der mümcherner innenstadt stehen und mein gesicht und meinen namen kennen 😂😂😂

@alterratz665

6 жыл бұрын

Deutschland gehört quasi zu Österreich

As I understand it "Schwarzbrot" is the generic term for dark bread, whereas "Pumpernickel" is a specific kind of grain. So you can use "Schwarzbrot" to refer to "Pumpernickel", but not the other way around.

@SpeedOfTheEarth

6 жыл бұрын

Tete +

@gilgalad2503

6 жыл бұрын

At least in my area where I live you can't use "Schwarzbrot" to refer to "Pumpernickel" casue Schwarzbrot is something completly different than Pumpernickel. While Pumpernickel is made of Roggenschrot and full grains of Rye (Roggen), "Schwarzbrot" has more ingredients, one of the most important is the "Sauerteig". And it uses Flour instead of "Schrot", 70% rye flour and 30% wheat flout. Which may differ from where you life. In the area i come from, the dough also gets whole grains and it gets a realy dark crust because it's also has malt in it. To be said, i come from an area where they absolutly love bread (sometimes i think way more than the rest of germany, and therefore the ppl are realy "picky" with their bread) and have so many differents type of bread that differ if you just drive into the next village.

@BassaSelim

6 жыл бұрын

I think Schwarzbrot has a very wide variety, so I think Pumpernickel would be a certain type as well, even though it does not share the ingredients of other types of Schwarzbrot. We also have varieties of Weißbrot and Graubrot ^^

@JostSchwider

6 жыл бұрын

I have to contradict, but Pumpernickel is "baked" in a totally different way: 24 hours in "Dampfbackkammern" (steam baking chambers?). So it's NOT a type of "Schwarzbrot".

@shikastachiron

6 жыл бұрын

and because of this 24hour-baking it gets its sweetness. no sugar added. just transformed rye.

I know it's kind of a cliché that Germans miss "their" bread when they go abroad, but at least I really do. I moved above the polar circle to Norway two month ago. All I could find so far was rather light bread with a thin crust, not as fluffy as white bread, but neither as dense as the "regular German bread". I really long for a rough and darker type with an even darker crunchy crust. Fun fact: In Hamburg, there's a bread just like this called "Nordkruste" which definitely must hint to the north of Germany, not to the north of the world ;-)

@sabrina-ss6bu

6 жыл бұрын

Oliver Tacke I have moved to the UK in 2011, I miss the proper German bread lol but at least I have Aldi and lidl around the corner and can find some schwarzbrot instead of the soft white sandwich bread to make toast 😅

@swanpride

6 жыл бұрын

It's not a cliché, it is absolutely true. One of the reasons I could never leave the country for an extended time is because I would miss the bread so much.

@outokotikissa1253

6 жыл бұрын

You must be in a very small town, or you are going to the shop to late in the day, or you are in a place where they still make most of their bread at home. They might not be quite up there with Germany in their obsession with bread, but the Nordic countrys aren't far behind. My experience from Norway is that you need to buy your bread in the morning if you want the dark, dense types. By the afternoon the type you descripe is all that is left. If you want the lighter, but denser type bread Dana showed as the typical German bread, that is not so easy to get in Norway outside the cities. If you get a chance to go to Sweden or Finland take it :) They usually have better selection in stores than the norwegians. If you can't find what you want, learn to bake. It's very populare to bake bread in Norway so it should be easy to get the basic ingredients even in the middle of nowhere.

@caschdiify

6 жыл бұрын

I don't think it's a cliché either. Everytime I had breakfast in another country so far I missed proper bread. 😅

@der5chamane40

6 жыл бұрын

Oliver Tacke Been in Ireland now for the past 9 months, and I basically just stopped eating bread alltogether, because it's just not comparable with our german bread

The people from my area have sophisticated taste when it comes to bread... We have white sliced bread...and white sliced bread...an then there is white sliced bread...

@DerEchteBold

6 жыл бұрын

Haha, your taste buds must be bored, c'mon give 'em something to do ; )

@docdat3468

6 жыл бұрын

Keith Duncan open a bakery :) isn’t so expensive if you start with frozen goods and just bake them up and you can order them from around the world a german couple that moved to Australia made this now there are swimming in money

@keidun

6 жыл бұрын

Money or dough...

@Luredreier

6 жыл бұрын

Hey, come to the germanic countries, we pretty much all got pretty good bread cultures and well stocked bakeries in general. =) And with germanic I don't just mean the german speaking countries. Norway the country I'm in got a pretty decent bread culture. And I love the sweet Icelandic Rye breads that's sometimes baked in vulcanic heat. And Danish pastries are fairly famous as well. I'm not as familiar with the breads in Finland and Sweden, but I suspect that they got a decent bread culture too.

@BassaSelim

6 жыл бұрын

Well, you can find white sliced bread and white sliced bread and white sliced bread in Germany as well. And they all taste different 😂

Last piece of bread: "Knust" (Northern Germany)

We Germans are so obsessed with bread that even a bread museum (in Ulm) exists.^^

@swanpride

6 жыл бұрын

And a bread academy.

@mharris2849

5 жыл бұрын

🙄🤭

@Ninjaananas

5 жыл бұрын

Germany is the land of beer, sausages and bread.

In our region ‚Schwarzbrot‘ is a normal-dense rye bread. There are no whole seeds in it, all grains are finely ground. It is grey-brown in the inside and the crust is very dark-brown (almost black, hence the name). The crust is usually pretty hard/ crispy the first day.

@rechtewahrer

6 жыл бұрын

In my region that kind of bread is called Graubrot.

I've never called them soft pretzels. In Germany I would say hard pretzels if they're not soft.

Das zweite Brot heißt auch Mischbrot oder Graubrot.

@annakonda6289

6 жыл бұрын

Harry_Bo Ich glaube, ihre Worte bezogen sich drauf, dass es das Ende des Brotes ist.

@SamWinchester000

6 жыл бұрын

Wundert mich, dass alle das denken. Das Ende hat sie in ihrem Film nicht mit Erdnussbutter gegessen.

After watching your channel for at least a year, I finally had to comment. LOVE your channel! Took a European tour a few years ago, and one of my best memories is of German bread. I could have eaten nothing but their bread and butter and I would have needed nothing else. The best I've ever ever eaten. I don't think it can be replicated here in the US. Keep up the good work!

All this excitement got me excited :D this genuinly made me even happier than i already was :D Thank you

That's odd. In my home region (Middle Rhine, between Coblence and Mainz) Weck is just our word for Brötchen. That's why the Mainzers say that what they need to be happy is "Weck, Worscht und Woi", bread rolls, sausage and wine. I do know the Weckmann as well, though, and that is a completely different kind of baked good.

@jthemw5166

6 жыл бұрын

Nabend1402 bei uns in der Ecke um Aschaffenburg gibt's weckmänner nur an Sankt Martin, Neujahr (als bubeschenkel und Neujahrsbrezel) und an Ostern selbst hasen

@theobaldcoussin5445

6 жыл бұрын

Prost Neijohr, e Brezel wie e Scheierdoor, en Kuche wie e Ouffebladd, do wer´n mä all minanner sadd!

@technocracynow9339

6 жыл бұрын

We invented the WWW before!

@allcatsarebeautiful6434

6 жыл бұрын

Hier in Middelhesse is e "Weck" auch 1 Brötchen. Das nennt man hier Plattdeutsch und ich dachte, nur Hessen reden Plattdeutsch.

"Schwarzbrot" is a dense bread made from rye flour with sour dough. "Pumpernickel" is also made from rye, but from whole cernels and grain with only salt and water, which is baked at 100°C for 16 hours (that is the modern way. In former times it could go up to 24 hours, not counting the watering of the grain, which must happen before). The long baking process gives it the dark brown colour and the sweetish taste. The end slice of a bread is called "Knapp" in my area.

A popular bread snack we have in Australia is a Vegemite and Cheese scroll, and they taste delicious!

Soft and big Prezels are the normal kind of Prezels in Germany. The classic is a Prezel with butter, but there are many more variations. The tiny crunchy ones are just snacks, like potato Chips.

@swanpride

6 жыл бұрын

Well, yeah, but the South likes the salty type, while elsewhere the sweet version, eaten with Butter and/or jam is way more common.

@MiiTina

6 жыл бұрын

I live in north Germany. We eat salty Laugenbrezeln (salty Prezels). The only sweet prezel I ate was in bavaria. It was with Hazelnuts and covered in Chocolate. I've never seen sweet Prezels, before I was in bavaria.

@irimac1806

6 жыл бұрын

I Really Love tue przels dein tue störe Formats Witz Butter and hacked chives.

In Hessen and Pfalz "Weck" also means Brötchen. It's the first time that I heard of a bread called Weck. :D

@biancagroh5714

6 жыл бұрын

It's the same in Saarland

@SpeedOfTheEarth

6 жыл бұрын

Eva Kurila +

@isabellanina8218

6 жыл бұрын

Weck isn't normal bread. it's more of a sweet bread like a Hefezopf that you can eat with only butter or jam/nutella

@Johncool3456

6 жыл бұрын

what region of Hesse are you from? I am from the Frankfurt area and have never heard 'Weck' used as a name for a Brötchen.

@mickffm

6 жыл бұрын

That´s funny, cause I am from Frankfurt and the term Weck is quite common for Brötchen here.

thx for introducing us to your ginger doppelganger ;-)

@Presbiter

6 жыл бұрын

Now the question is: Does the doppelganger have a soul?

@jokerandcharlie

6 жыл бұрын

well, I am pretty sure about that, I think it´s called Dana (with the `right´ pronounciation) ;-) oh, and btw please don´t mess with this lovely lady and/or her husband. I like them both a lot.

@Presbiter

6 жыл бұрын

I see you didnt get the reference...

@allanrichardson1468

6 жыл бұрын

The red wig reminds me of Kathy Griffin!

@simonthesorcerer9564

3 жыл бұрын

btw doppelgänger is a german word ;)

The bread and fresh pretzels are probably some of the things I miss most about Germany! I loved being able to pick up some small rolls and a pretzel from the grocery store bakery on my walk to work each morning.

People from Berlin tend to be less precious about naming, so the end piece of a loaf of bread is called "Kanten". "Kante" means "edge" in German. Many people, especially children (secretly) prefer the soft inside of a bread, so in order to make our children eat the Kanten, too, we used to call it "Schaukelbrot" ("rocking/swinging bread", as it does not lay flat and moves easily) -- and it worked. The Schaukelbrot was always the most coveted piece of bread. I think, depending on the denseness and colour of the bread, Germans usually make a distinction between Schwarzbrot ("black bread"), Graubrot (Mischbrot = "grey/'mixed' bread") and Weißbrot ("white bread"), and yeah, Weißbrot is considered less healthy and nutricious. It might also be interesting to add that "Brot" = "bread" and "Brötchen" is the diminutive form of that, "little bread". Mostly bread does consist of very different dough than Brötchen, but there als also many (many!) varieties of Brötchen and a lot of then are not the white sweeter kind, so there are some that can be considered a "little bread", made of/with spelt, rye, wheat, w/pumpkin, w/potatoe, w/onion, w/poppy seeds (on the outside) etc.

@ste_fan

6 жыл бұрын

Julie Paradise , ich nenne es auch Kanten. Warscheinlich weil meine Eltern auch Berliner sind ...

@undertakernumberone1

6 жыл бұрын

Nicht ganz, laut Wikipedia: Mischbrot, in manchen Regionen Deutschlands (z. B. Teilen von Nordrhein-Westfalen, Bayern, Hessen) als Graubrot, in Süddeutschland, Österreich[1] und der Schweiz auch als Schwarzbrot bezeichnet, Grau und Schwarzbrot sind also nur Alternativbezeichnungen, wobei Schwarzbrot auch für reines Roggenbrot oder Pumpernickel verwendet werden kann.

@rogerlynch5279

6 жыл бұрын

Rolls made of dark bread are also called "Schusterjungen" II) Die Konfusion über "Schwarzbrot" stimmt; über die Begrifflichkeit hatte ich deutschlandweit schon mit mehr als einem Verkäufer Diskussionen gehabt :) Da gibt es wirklich eine Definitions -Spanne bei vielen Leuten. Gut möglich das es regionale Ursachen hat. Hier in München sagen die meisten zu Mischbrot oft umgangssprachlich Schwarzbrot. Das Wort Graubrot kommt eher in Nordbayern ( "Neubayern" durch den Vertrag von Ried gegen Ende der napoleonischen Koalitionskriege als derRheinbund auseinanderbrach) vor. Die Kultur ist im fränkischen Raum eigenständig gegenüber dem klassischen Altbayern.

@matejo7584

6 жыл бұрын

Nein mann, das Endstück is das beste am ganzen Brot!

@simonthesorcerer9564

3 жыл бұрын

Dont forget the Schrippe! xD

In Baden-Württemberg we say "Knäussle" to the ending piece of the Bread 😂 and "Weckle" for Brötchen.

@darkIkarus

6 жыл бұрын

Don't speak for whole BaWü, there are too many different regions there with their own varieties. Where I come from we say "Knärzel" to the ending piece and if we use another term for Brötchen at all, we call it Wecken.

@georgobergfell

6 жыл бұрын

ich kenne noch Knaus, Knauza oder Ringgele und Brotchen heißt bei uns Wecka (Wegga)

@jessali_

6 жыл бұрын

Oder "Kneissle" :D

@me4901

6 жыл бұрын

When I was in Buhl, they called Brotchen Weckle or Weck.

@ForstHeld

6 жыл бұрын

des hoist wegga

In Saxony we call the last part of the bread Ränftel

Lol. I love the wig! :D Being in the U.S., I usually have fluffy white bread, or rye. Yum! :)

Hi, Dana! I can highly recommend the east-westphalian "Graubrot". Recently coming out of the oven with a crunchy breadcrust and coated bulky with butter.

.... and ‘weck‘ is in Baden-Württemberg not a type of bread (I was actually wondering what you were talking about until you showed the picture of it) but another word for ‘Brötchen’. Although most people tend to say ‘weckle’ as we do with so so many words... well, we’re Swabians :D

Weckmann/Weckmänner is/are seasonal only. Early november, if I'm not mistaken.

@stillx1211

6 жыл бұрын

Prelmable true but do you now why? Religion.....

@bartolo498

6 жыл бұрын

For St. Martin (11/11) and later St. Nikolaus (Dec 6th) the Weckmänner are common. But one can also find easter bunnies (maybe occasionally easter lambs as well) made from the same stuff in Spring. But note that this is a particulary soft and sweet yeast dough, like "Hefezopf", "Rosinenstuten" etc., similar to the French brioche, not the plain white bread/Semmeln/Weggle/Weck.

Thank you for the Video, it is hard to explain to my American friends what they are missing. You made it easyer.

I just made my first ever loaf of bread on Saturday.... it is really good and I'll be doing it again.

In Saxony we call that part of the bread 3:00 "Ränftl" very funny though how many different words exist for the same thing...there is even a wikipedia page about it

@mirathas15

6 жыл бұрын

We also call it "Rindl"

@lucakanta6545

6 жыл бұрын

In Unterfranken sagt man Knärzje

@evelinboerner2160

6 жыл бұрын

Juhu, noch ein Sachse! In our family, we always had fights over who gets the "Rämpfl". Luckily, everything has an end but the ... bread (Wurst) has two. :)

@NormannCfC

6 жыл бұрын

Ränftl WTF :D Grüße aus Sachsen nach Sachsen :D

@evelinboerner2160

6 жыл бұрын

NormannCfC Ich sage "Rämftl", aber vielleicht habe ich das auch immer falsch verstanden. Ich habe auch lange Zeit gedacht, dass alle Leute “Strebergarten“, statt “Schrebergarten“ sagen. :) Liebe Grüße aus der USA nach Sachsen!

I grew up with naming the end auf the bread "Kanten" or "Knust".

If i remember right actual pumpernickel is not actually baked and is left in a warm press for a while while it changes to what it ends up as. I am not sure about schwartzbrot, but i think that is more of a catch all.

@robertknight4672

6 жыл бұрын

Lee Myers I've only had the cheap Supermarket Pumpernickel they sell in the US which it's probably not as dense is what's available in Germany and somewhat Americanized. Although I actually do like making peanut butter and jelly sandwiches with Pumpernickel.

I live in Bayern, in the Donau-Ries area. I can't find Obazda ANYWHERE! Where do you guys buy it? Or do you make it? I want to try it so bad! 😁

"Weck" for me is just what some regions (e.g. Mainz) say to what the Bavarians call "Semmel". It's news to me hearing that they call a Kastenweißbrot "Weck" in Cologne.

@zyriacus8360

6 жыл бұрын

In Hamburg you better ask for "Runds-tück" if you want to have a Brötchen.

Franzbrot. Sweet bread with cinnamon from northern Germany. - Awesome

@miketrinktnixxxtodt5660

6 жыл бұрын

Markus Beck -Franzbrötchen

In Austria we call Brötchen „weckerl“ and the end of the bread „scherzal“

What is the spread you used on the pretzel with red onions called? And what is it made of? I want to try some.

@annakonda6289

6 жыл бұрын

That meal is called "Oabazda". (There are variations to the spelling, though.) The spread is a combination of different cheeses.

schwarzbrot and pumpernickel are obviously not the same

@Traumglanz

6 жыл бұрын

Pumpernickel is one of many kinds of Schwarzbrot. Schwarzbrot is a broader term and catches all more or less all forms of rye bread.

An American friend´s first reaction when I handed him a loaf of dark bread: "doorstopper!" (for those who do not know: a loaf of German bread the size of an average block of toast is about 2kg or more)

@DerEchteBold

6 жыл бұрын

Hmm... bei mir, im Norden von BW, gibt's Brot hauptsächlich in 500g, 750g oder 1000g schweren Laiben, schwerer als das ist äußerst selten. Und es gibt riesengroße runde, sogenannte Bauernbrote, weiß allerdings nicht ob die schwerer sind, da is sehr viel Luft drin.

@alexandras.7143

6 жыл бұрын

Das schwerste was wir auf der Arbeit haben ist schwarzbrot mit 1800g einwaage (nach dem backen weiß ich nicht, vielleicht 1500g), dass wird aber eher als halbes gekauft.

In my section bread with raisins is very popular and I love it . Mit grandfather is even making it himself in an old oven made of Stone

Oh in Hamburg we got Rundstück, which is a round shaped roll without a cut. The endpiece of a loaf is calles Knust here. We have Heißwecken too, a soft sweet roll with raisins cut open and filled with whipped cream. YUM! Another popular sweet bread here is Klöben, a raisin bread, you eat it with butter.

Rampftl und Scherzl are another words for the end of the bread

@celinasbasiic

6 жыл бұрын

Oder Kanten

@NormannCfC

6 жыл бұрын

Rampftl bzw. Rämpftl

@georgvonrechenberg2217

6 жыл бұрын

Oh interessant. Ich kenn es als Ränftl

@jbarninatus5898

6 жыл бұрын

We say here Knietzchen

@JustCurious2watch

6 жыл бұрын

Ranfterl rulez *g*

Dear Dana, in our area Brötchen are called "Weck" and the last type you showed is "Kastenweißbrot". I personally love Weizenmischbrot and potatobread from our local (non-industrial) bakery and Mohnbrötchen in general. Ah, and the endslice of a loaf is called "Knerzel" or "Knorze". CU twinmama

@SpeedOfTheEarth

6 жыл бұрын

Twinmama +

@banchnotok

6 жыл бұрын

Wecken, Weckle, Weckli,

@isabellanina8218

6 жыл бұрын

weck/wekchen/ Weckmann ist süßes Brot ähnelt einen Hefezopf . Sie meinte damit nicht Weißbrot

@lukieskywalker136

6 жыл бұрын

We call the end „Knust“

@tobulax

6 жыл бұрын

Quite similar, in my area we call the end slice Gnärzla. And in northern Bavaria alone there are at least four different regional names for bread rolls that I know of: Weck(le/li/la/en), Laabla, Br(ee/ö)dla and Semmel.

Hello. I`m from the north of germany. But you just can buy my favourite bread in Thüringen. It is the “Zwiebelring“, a heavy bread with roasted onions. Here in Niedersachsen, you find a bread, which is called “Oberländer“ and many breads with sunflowercores.

Hey Dana! I really enjoy watching your videos. Idk if you already tried the Gersterbrot that´s really popular in Hanover. We call the end of the bread with the big crust Knust and me and my siblings did actually fought to get this part of the bread when it´s still warm. I like eating sweet stuff like Marmelade -or maybe peanut butter and jelly- with Rosinenbrötchen. They´re like Hörnchen(not the Croissants) and taste delicious:)

Für Weck würde ich (komme aus dem Ruhrgebiet, NRW) *Stuten* sagen. Bei uns heißt der Weckmann auch Stutenkerl.

@mtrmann

6 жыл бұрын

What Dana showed looked kind of yellow which indicated to me that it contained egg. Does milk bread (Stuten) commonly contain egg also?

6 жыл бұрын

I think not, www.chefkoch.de/rezepte/985581203945942/Butter-Stuten.html.

@zorrothebug

6 жыл бұрын

depends on the recipe 😉 www.chefkoch.de/rezepte/1130351219423630/Norddeutsches-Rosinenbrot-Stuten.html

@KKSbestMC

6 жыл бұрын

kannst eh nich verallgemeinern in baden württemberg ist ein weck bzw weckle ein brötchen...

When I was in Bremen the dark rye bread was called schwarzbrot rather than pumpernickel. Also I can't believe you missed out quark as a common thing to have on your bread in the morning!

@DerEchteBold

6 жыл бұрын

Quark zum Frühstück? Das hätte ich jetzt nie und nimmer als 'common' bezeichnet ; )

@Binidj

6 жыл бұрын

Really? It seemed quite common when I was over there, maybe it was a regional thing though or I was staying with an eccentric. :D

@DerEchteBold

6 жыл бұрын

Haha, yeah, probably regional, I'm 700 miles to the south of Bremen.

@ste_fan

6 жыл бұрын

Quark unter die Marmelade oder auf das Nutella... mmmm

@WardancerHB

6 жыл бұрын

Indeed we love Quark here. Maybe it's a northern german thing? My favourite dish is Pellkartoffeln mit Quark - that's just the best!

The audio was so quiet today, but I still enjoyed it!

@Dana: If you ever happen to be in Baden-Württemberg you have to try a "G'netztes". It's a wheat style bread made of a very wet dough. It has to be put into a net before being baked as it would just melt away without. The result is a light bread (suitable for peanut-butter+jelly) with a fine crispy crust that is really soft and juicy on the inside. I bet, you'll love it.

yes..."Weck" is not a bread its another word for "Brötchen". but many parts in germany dont know what a Weck is! :-)

@jostein219

6 жыл бұрын

An Dre A "Wecken" is a sweet white bread made with yeast, like a really big "Milchbrötchen" here in the Rheinland :)

@AndreLampertheim

6 жыл бұрын

Milchbrötchen...ja, kenn ich! ich hatte "Weck" verstanden. Wecken habe ich noch nie gehört. sorry, für das Misverstöndniss.

@thorstenhuebel9022

6 жыл бұрын

Eine Wecke: static.chefkoch-cdn.de/ck.de/fotoalben/7f3c294436ce6d0e0dfeea041a8a961c/68098/full_560a2395c1779_20150920_155321_resized.jpg

@WrenKati

6 жыл бұрын

my grandparents call Weckbrot "Stuten"

@KKSbestMC

6 жыл бұрын

in baden württemberg ist ein weck oder weckle ein brötchen... zb fleischkäsweck... leberkäsebrötchen

You don't distinguish fine enough between generic and specific terms. "Schrippen" are not a generic term for any Brötchen but a very particular kind of bread roll in Berlin (another Berlin speciality with rye meal is called "Schusterjungen"). Similarly, "Pumpernickel" is a very specific regional type of "Schwarzbrot". Schwarzbrot is very vague, some people mainly use it for Pumpernickel style, many others use it for what would be called "Graubrot", namely a standard rye sourdough bread, not the special very dark Pumpernickel style. "Mischbrot" is also a broad term and can have different percentages of wheat and rye (usually those two). Vollkornbrot means "full grain", again there are many varieties. For peanutbutter the typical Graubrot is not great, I agree. But it does not only work with American style fluff. A german or french style white bread or a lighter (mostly wheat) Mischbrot, slightly toasted will go very well with it.

@bartolo498

6 жыл бұрын

A typical Schrippe is to my knowledge not round, always kind of "long and narrow", always white. (With rye it's "Schusterjunge") Maybe they now call also round full grain bread rolls with pumpkin seed "Kürbisschrippen", but there is a certain kind that used to be the one and only (or at least typical) Schrippe. It is not untypical that there is such an oscillation between more generic and more specific usage of course. That is why this gets complicated. But Dana is jumping between them all the time and that's why she becomes confused herself.

@muddi-hh

6 жыл бұрын

In Hamburg, there is the general term of "Brötchen" for anything small and square/longish/round that is smaller than a loaf of bread. For example, I tell the baker "six Brötchen" for him to pick the appropriate bag size, and then I go on to tell him the details: "three Schrippen" (longish, with a cut top ridge) and "three Rundstücke" (also longish! But without that cut, making the top smooth and "round"). The actually round ones (with a cross cut on top) are called "Kaiserbrötchen".

@Fidi987

6 жыл бұрын

I'm wondering about the peanutbutter thing. I love(d) eating rye bread with Nutella rather than with white bread so I would imagine that it also works well with peanut butter. Nowadays, I don't eat Nutella regularly, but still, I would rather combine it with a savory than a sweet bread type.

@bartolo498

6 жыл бұрын

It all depends on taste and also liked nutella on some rye sourdough as a kid but a big difference to nutella is that peanut butter is not very sweet at all. So for me p & jelly does only work with rather sweet jelly/jam (rather than say traditional orange marmelade or not so sweet jams from red current or other sour berries), and with rather neutral bread. Because the peanut butter is already not so sweet and I want a mix of sweet and not so sweet.

I loved KnaeckeBrot, the hard one and a fluffy variety of the same @Braunschweig. But the best sort of bread-related food I had was the Berliner made by a friend of mine for a student event!

In the area where I have family they have Krustebrot which is usual to have in the home

The best breadroll is the Weltmeister!

@BrokenCurtain

6 жыл бұрын

IrianGaming - I like to slice my weltmeister brötchen in half, toast that side slightly, then drizzle some olive oil over them. Then you mix diced tomatoes, minced garlic cloves, chili flakes and ciltrano, grated and well-aged gouda-style cheese plus some salt and pepper in a bowl. Spread that on the brötchen (generously) and put them in the oven for a few minutes. Makes for a great snack in the evening.

Franzbrötchen!

@monig.1843

6 жыл бұрын

Die habe ich erst in Hamburg kennengelernt. Hier im Ruhrgebiet gibt's die nicht (oder mittlerweile vereinzelt)

@alexandras.7143

6 жыл бұрын

Oh jaaa 😍

@JuttaandWolly

6 жыл бұрын

Eva hat ja so Recht ! (zugegeben, sagt ein Hamburger) Dana, you should do some research and then an episode on Franzbrötchen and Fritz-Cola.

Here in my region of Bavaria we sag "Reftla" (with a long e) to the end of the bread and "Weckla" to the "Brötchen"

Weck is also the name for bread rolls in Hessen. So we have Eierweck or wasserweck (the first one is fluffy and the second one a 'typical' bread roll but it is much crunchier on the outside

3:11 in bavarian german we call them "Scherzl"

@rogerlynch5279

6 жыл бұрын

Scherzel is not classical Bavarian, never have heard it hear around but in Nürnberg. There is a big difference between some areas of Bavaria

@thecommentingnoodle1086

6 жыл бұрын

Roger Lynch well, I live in lower bavaria, freyung to be precise, and here we say "scherzl".

@bennyhuber787

6 жыл бұрын

But Nürnberg is not the classical Bavarian. In the South wie call it Scherzl

I'd never say no to a PBJ pumpkin seed bread 🍞

@averilldalton3360

6 жыл бұрын

Hmmmmmmm Pumpkinseed- Bread.........

Hi Dana, I'm from Berlin and a typical "Berliner" breadroll is "Schusterjungs". It's a rye/wheat mix bun flavoured with caraway and malt. Delicious.

This is funny! I'm German but live in the US at the moment. Bread definitely is different😂!

Wieso eine Perücke?

@nobodx

6 жыл бұрын

Genau mein Gedanke

@lady_stog

6 жыл бұрын

Wieso nicht?

@zorrothebug

6 жыл бұрын

Ernst gemeinte Frage? Um einen Charakter zu zeigen, der gerade erst in Deutschland angekommen ist und nicht, wie Dana in Wirklichkeit, schon Jahre hier lebt und das alles schon kennt. Die Perücke soll den Unterschied zur echten Dana nur verdeutlichen.

@nobodx

6 жыл бұрын

sieht trotzdem seltsam aus

@masatwwo6549

6 жыл бұрын

Das schlimme ist nicht die Farbe sondern das Brennen in den Augen ^^

I love pumpernickel. Regarding PB&J, are there any sweet breads(as opposed to "sweetbreads", the organ)? I mean something like cinnamon raisin or the like might be fine for it though you may want to check what types of flour/wheat are being used to see if they will provide the texture you want(which seemed to be a big criteria for that for you).

In my Area the last leftover of the bread is called "Scherze" oder Scherzerl

Ich komme ja auch aus Köln aber wir sagen hier zu Weck = Blatz :-) die kleinen in Brötchengröße heißen Weckchen. Macht Sinn, oder ? :-))))

My dad makes a swiss bread called zoaf its soo good

Hey Dana, love your channel. In case you are still wondering: "Schwarzbrot" is a term for what goes for regular bread in most of Germany, the one with a dark crust but light inside, as opposed to "Weißbrot", which is light both inside and outside, like the kind you would use for PB&J. FYI the term Pumpernickel literally means "fart coin" because traditionally the bread is round and, well, the high fiber content can be ... challenging to gastro-intestinal tract.

One backery in my region forms their bread rolls into little mouses or hedgehogs. Everytime I visit my parents they still have to buy me some - although I‘m an adult now :D

Pumpernickel is, as you said, a kind of very heavy and wet bread. While Schwarzbrot is like the bread you show us right before the middle :)

in Bavaria we call the end of a bread scherzl and in the "hofpfisterei" they have one of the best types of bread. what i also love is the onion bread at Kaufland.

Hey Dana, at first I wanted to thank you for your ongoing efforts to share your point of view with us for years now. You gave me as a native German insights of my own country and culture and showed me things so common to me, I never realized how strange they might be to people from outside Germany. A big "THANK YOU!!!" and "Please go on!" from my side. :) Now to your question: I am also from the Cologne area where you can find Pumpernickel as an ingredient for various dishes. I was always told that a Schwarzbrot is a rye bread baked up to three hours. This makes the sugar within the rye (the starch) caramelize what is responsible for the dark colour and , of course, the name. Pumpernickel on the other hand is close to Schwarzbrot concerning the ingredients but as it is baked up to 24 hours at only about 100 °C its softer, feels a little wet and also tastes a little sweet. Meanwhile I live in the Eifel where a century ago every little village (there are lots of them) had it's own baking house leading to a bakery with a bunch different breads in modern times in almost every village. So please forgive me, that I can't name all kinds of bread here ;) If i go to a bakery around the corner I could choose from more than 20 kinds of different breads, the different kinds of bread rolls not included (which are here simply called "Brötchen", btw). But I have to say that in the Eifel it is almost impossible to find Pretzels that taste as good as the one from the Hopfitzerei for example. That is something, as it is here not as popular as it is in Bavaria, the local bakeries can't even get close to the "original ones" from Munich. Hopefully this answered your question. :) Greetings to Munich!

In our family the endslice of a bread is called "Scherzal", but i also have hear "Kanten".

Don't know if anyone already posted the difference between Schwarzbrot and Pumpernickel but basically Schwarzbrot is a dark bread made out of rye that is baked like a normal bread and Pumpernickel has a similar dough (there are differences but it's made out of rye as well) but it's baked on really low heat for a minimum of 16 hours. That's why it feels like it's wet. The low heat doesn't allow the moisture of the dough to evaporate that quickly.

In Hamburg we say "Rundstück" for the simplest type of roll (usually one without a groove on top to distinguish them from "Schrippen" that have a groove). In Bremen I heard people call that "krosses Brötchen" or simply "Krosses".

Dana, you can find Weck in the Milbertshofen - Am Hart area :)

In parts of Baden-Württemberg the end piece of bread is called "Knuschd" and a bread roll is "ein Weck".

well, the drawing for "Weck" remembers a simple "Kastenbrot", the photograph remembers me of a "Hefezopf" (traditionally available again since eastern - very tasty with honey or jam, but for ham, too). i wondered about "soft prezels" - which is normal for me - until i remembered "hard prezels" as a snack like salt sticks formed like a prezel... in Franken ist die Semmel "a Weckla"... als Kind dachte ich immer, weil's Semmeln üblicherweise zum Frühstück gab, dass das von (auf)wecken käme... :-) das Brotendstück ist in Bayern auch als "Scherzerl" bekannt, kann in Österreich aber auch das "Endstück" des menschlichen Körpers meinen: einen (knackigen) Hintern. Helmut Newton hat mal eine geradezu philosophische Abhandlung über "den Hintern" abgeliefert: "Hintern" drücke aus, dass es sich um einen "Gebrauchsgegenstand" handele; aber weshalb sollte ein Gebrauchsgegenstand nicht auch ästhetisch geformt sein?

In lower saxony and westfalen we like to have Gersterbrot (or Korbbrot) with Stippgrütze (or Rinderwurst or Pfannenschlag, depends on where you buy it ;) )

pumpenikkel is a roggenbrot baked over a long time with low temp ( sometimes up to 2 days ). Swartzbrot is baked roggenbrot. baked with higher tem. mostly baked in under 1 houer.

living in ireland our local bread is either soda bread,a rather dense loaf with a very strong soda taste or just plain "toast",baked air as i call it. i do miss me some pumpernickel but my favorite is rye sourdough bread. if you guys make it to berlin, be sure to try schusterjungs. a local speciality. oh..not to forget speckbrot :)

I'm from Texas and I've been having soft pretzels from Auntie Anne's in the mall for a while now. I love pumpernickel too but it seems to taste different every place you get it from.

In Nuremberg we say "Weckla" to Brötchen. As in our traditional "3 im Weckla". ;) My grandmother called the end of the bread "Kantl".

Hello Dana, I'm from the "Ruhrpott" and in my family the end of the bread is called "Knapp" and as kids my sister and me often fought about it, because we bouth wanted to eat it. Also we love to eat Brezel with Nutella or other schocolade cream of choice, it really fits with the salty taste. For me there is no favourite bread because I love so many of them and I would have really big problems living abroad, knowing that other countries don't have that choice of bread :D

Wandsbeker, a kind of medium light bread with a roasted brownish crust. "Tigerbaby" White fluffy bread with poppyseed on top. Crust has been cut into distinct shape.

i'm from northern baden-württemberg close to mannheim and heidelberg and the last (and first) piece of bread is called 'knärzel' :D

Hi, the Pumpernickel is baked for about 16 hours, and Schwarzbrot for maybe 2 h, both are more or less made out of rye

Sometimes little pieces of carrots, seeds or nuts can be inside bread and I love it. Another nice thing are "Käsebrötchen" (rolls with cheese cold melted on top) or Käsebrötchen with roasted pumpkin seeds.

In some parts of Hessen we call the end of the bread "Knärz'chen" :)

In some areas of Bavaria this last piece of bread is called Gnerz ^^

yes, i love the pumpernickel & the regular brochen....we have both here because we have lots of germans in our town & a real german bakery here, it's in tennessee near ft campbell, ky....i like to eat it w/cheese, meat or jam...the brown bread is very good w/hungarian goulash!!!

I love how Dana gestures wildly with bread in her hand

In the Westfalen area WE call that part of the bread Kante

Sheepherder’s bread is my fav, after sourdough. The former goes great with peanut butter, jam, honey, plain butter, soup, lobster, anything! The latter I prefer for BLTs. OMG, I’m hungry now. Thanks, Dana! -Phill, Las Vegas

we here around Hannover love "Hörnchen and Käsestangen/Käsebrötchen. It is a must have on Weekend Morning:)

I work in a bakery and on our Schwarzbrot and Pumpernickel are basically the same the only difference is that Schwarzbrot is baked ,pumpernickel is also baked at first and afterwards it will be steamed until its done

I worked in a restaurant which served a very dark bread that didn't have any specific name, but the family was Belgian in origin. It looked a lot like the schwarzbrot you showed. It was very popular with the customers of the restaurant.

The first time I had PB&J was in the US on sandwich 'bread'. And I wasn't too intrigued with it. But when I had it on real bread (the one you showed) I fell in love. I find it tastes so much better on rye bread then on toast. I really really miss a good German bread or pretzel now but Australia just like the US doesn't do go bread. :(

And now I want to try german bread and bakery goods! By the way the wig really suits you Dana!

You should also try pretzels with "Spundekäs". It's very popular in the "Rheinhessen" Area around Mainz but can also be bought in many supermarkets across the country. Basically it's cream cheese with salt, pepper, paprika, onions and depending to own preferences additional spices.

In and around Mannheim the end (or beginning) of the bread is also called "Knerzel"

In Lower Bavaria we call the end piece of a loaf of bread a "Scherzl". What do the people in Munich call it?