It’s a cultural thing.
Anyone who has traveled to
or lived in Germany knows
German bread to be the best.
Every time I return to the U.S.
after a stay in Germany, I
mourn the loss of German
rolls, pretzels and dark bread.
With over 300 varieties, there
is one to please the most discerning
palate. A hearty slice of crusty bread
is unlike anything to be found at home.
Inquiring, I am told it is in the ovens,
or the flours, or the yeast. But when
I wonder aloud why Americans can’t
duplicate this staple, I get no answers.
Germans love their bread made
fresh daily. I shy away from white
breads in the US which I call Luftbrot
or air bread. No taste, no texture.
Bertolt Brecht during his American exile
in 1941 wrote in his diary: “You can’t
get proper bread in the States.” Trying
to explain to those who have never
traveled to Germany is fruitless.
Soft, tasteless white bread sandwiches
simply cannot compare to German
rye or pumpernickel bread sandwiches.
German bakeries exist around the globe,
but even the imported German breads
do not match the freshly baked varieties
one can purchase in Germany.
My all time favorite would be the
salted pretzels, crispy outside and
soft inside. This German staple
is a cultural thing. Bagels are a poor cousin.
Some of the blog photos are courtesy of a family friend who lives in Cologne, Germany, Arno Bode. His father visited my family in Colorado years ago as he trained engineers on a new piece of German equipment. The wooden bread platter is from my Irish grandmother. She may have been gifted it from a cousin who was stationed in the Army in Germany.