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Lots of good info on German breads here.

With regard to bread, German cuisine is more akin to Eastern than to Western Europe. Depending on definition there are 300-600 different types of bread, ranging from white wheat bread to grey bread (Graubrot) and “black” (actually dark brown) rye bread (Schwarzbrot). Most types of bread contain both wheat and rye flour (hence Mischbrot, mixed bread), and often wholemeal and seeds (such as linseed, sunflower seed, or pumpkin seeds) as well. Pumpernickel, a Westphalian black bread, is not baked but steamed, and has a unique sweetish taste.

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A childhood of Better Homes and Gardens recipes deprived this blogger of good German food.

Speaking of food, I have to say I am finally starting to learn to appreciate German food. Oddly enough there is a good smattering of German heritage in my mother’s family and at least according to my mom they ate typical German food as children. But my mother quite disliked it and set out to teach herself North American cooking when she moved out. She owned practically every Better Homes and Gardens cookbook from about 1960 to 1980 and had a collection of thousands of recipies, none of which contained cabbage or sausages. Dan’s family, on the other hand, has kept in touch with ther German cooking heritage and Dan has been slowly winning me over.

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