List of types of bread

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This article contains an overview of common types of bread .

Classification of bread types

Mixed rye bread
Whole wheat breads
White bread ( wheat bread )

Bread types are sorted according to the baking mix used. The baking method freely pushed or pushed qualifies neither the mixture nor the taste, but only the formation of the crust in the oven.

Normal bread

Wheat bread (at least 90% wheat )
  • Wheat bread, wheat bread with fat / sugar, wheat toast with shotgun share , wheat bread with shot percentage, wheat bread with meal portions and fat / sugar, shredded wheat bread (also graham bread ), shredded wheat toast and wheat wholemeal bread . In southern Germany you can also find the "wetted" or "wetted" bread with a mineral content of approx. 1.2% in the dry matter ("i. Tr.", Type 1050 )
Wheat mixed breads (51 to 89% wheat)
Wheat mixed bread, mixed wheat toast, mixed wheat bread with whole grain, mixed wheat toast with whole grain, wheat and rye toast, wheat and rye toast, whole wheat and rye bread
Mixed rye breads (51 to 89% rye )
  • Mixed rye bread, mixed rye toast bread, mixed rye bread with meal, mixed rye bread with meal, rye-wheat-meal bread, rye-wheat-meal-toast bread, rye-wheat-whole grain bread
Rye bread (at least 90% rye)
  • Rye bread, rye toast bread, rye toast bread with meal, rye meal bread, wholemeal rye bread
Swiss Ruchbrot

Special breads

Dietary breads
With special baking processes (selection)
With special or different grains
With special additions of vegetable origin (selection)
With special additions of animal origin
With changed nutritional value
Vitaminized breads
Bread as a grain extrudate
  • Flat bread extrudate

White breads or also wheat or mixed wheat breads as well as rye breads and rye mixed breads are named here in their usual sales names and described in brief form. The use of the generic name as well as the sales name (according to the grain content in bread) are common practice.

Wheat (also: white) and mixed wheat bread

White breads

German white bread
The German white bread is a loaf of bread . It has a compact shape, several tied bevel cuts and it has a medium- thick crust . It also has a well-loosened, medium-fine crumb .
White bread box
The white bread is, as the name suggests, baked in a " box ". It has a strong, tied longitudinal cut. The other features correspond to the "German white bread"
ciabatta
The ciabatta has a flat, almost rectangular shape. It has a crust without a bulge . A typical ingredient in a recipe is olive oil . The ciabatta has a crispy crust and a light, large to coarsely peared crumb.
Caviar stick / bread
The caviar stick is a loaf of bread. It has a long, slender shape and has several weakly tied bevel cuts. The caviar stick has a medium-thick crust, a light, fine-pored crumb and is suitable for sandwiches .
flatbread
Baguette stick
The baguette stick has a long, slim shape, with few and strong incisions (heavily torn). It has a strongly developed, splintery, crisp crust and a restless (irregular) pitted crumb.
flatbread
The flatbread has a round, flat shape and a slightly crispy, mostly soft crust. It has a coarsely peeled crumb and is often baked with olive oil in the batter. Also, it can have a sprinkling of sesame or black cumin .

Mixed wheat breads

French country bread
The French country bread is a loaf of bread. It is baked in an oblong or round shape. It has a well-developed, browned crust and a medium-fine crumb.
Black Forest bread
is a mixed wheat bread, has a round loaf shape, also long shape, a floured, strong crust, a very loosened, light crumb and is mild in taste.
Munsterland mares
The Münsterländer Stuten is a mixed wheat bread. It is pushed on the sides and has a longitudinal crust section. It has no side crust, a light, soft crumb (often with fat or milk content) and is mild in taste.

Wheat breads

Toasted bread before and after toasting
Wheat meal bread
The wheat meal bread is mostly box-shaped. It has a rough, medium brown crust without a bulge. It has a husky, brownish, densely pitted crumb, is often sourdough, but it does not keep fresh.

Toast

Toast are wheat bread doughs with additional fat (butter or margarine) and some sugar and milk.

The toast is box-shaped and has a smooth surface. It has a thin, lightly browned crust and a very finely pored crumb. It can also be baked with fat, sugar and / or milk.

The shape of whole wheat toast is the same as that of toast, has a dull brown crust, a dark crumb, is often made with wheat sourdough / sourdough and must contain at least 90% whole wheat products.

crispbread

Crispbreads

Crispbread is a dry flat bread made using whole grain meal, whole grain flour or flour made from rye or wheat. It is offered in three varieties:

  • with yeast loosening
  • with sourdough fermentation
  • without propellants

Mixed rye breads and meal breads

Bavarian house bread
The Bavarian house bread is a mixed rye / wheat bread based on sourdough . It is baked as long loaf or round loaf bread. It also has a shiny or floured crust and an evenly pored crumb. It is mildly sour in taste.
Berlin country bread
The Berlin country bread is a mixed rye / rye bread. It has a floured, grained crust, a restlessly pored crumb and has a strong taste.
Frankenlaib;
The Frankenlaib is a mixed rye bread that is baked in a round loaf shape. It has a floured, grained crust and a medium-light, somewhat restless crumb.
Heather bread
The heather bread is a mixed rye bread that is baked as a long bread. It has a pitted surface and is floured on the sides. The heather bread has a well loosened crumb and is strong in taste.
Kassel bread
Kasseler bread is a mixed rye bread that is baked in an elongated shape. It has a glossy crust and an incision at each end. It also has a light, evenly pored crumb and is medium-strong in taste.
Commission bread
The commissary bread is a mixed rye / rye bread. It is baked as a crate or as a loaf of bread. The commissary bread has a floury, dull surface and a dark, densely pitted crumb. It has a strong taste.
Consumer bread
subsidized mixed rye bread from the post-war period
Cossack bread
The Cossack bread is a mixed rye bread with a thin side crust and a rustic top crust
Country / farmer's bread
The country / farmer's bread is a rye / rye mixed or mixed wheat bread that is baked in loaf form or long form. It has a floured, strong, coarse crust (rustic). It is leaven used.
Mangbread
A mang bread consists of two thirds rye and one third wheat flour
Paderborn country bread
The Paderborn country bread is a “pushed” (“loaf to loaf”) mixed rye bread, which is baked in the shape of a box. It has a dull, also shiny crust, soft, crustless sides and a light, well-loosened crumb. It is medium strong in taste.
Schlüterbrot
Schlüterbrot is a special bread made from ground, dark rye flour and an addition of around 25% Schlütermehl, which is obtained through a special treatment of the bran content in the flour.
Valais rye bread
Valais rye bread consists of at least 90 percent rye and a maximum of ten percent wheat, the grain of which is produced exclusively in the Swiss canton of Valais, both on the basis of an ecological performance certificate and according to Extenso or organic standards.

Rye breads

Oldenburg bread
The Oldenburg bread is a rye meal bread. It is baked as a loaf of bread or bread in a box. It has a rough surface and a dark, coarse-grained, juicy crumb.
pumpernickel
Pumpernickel is made from at least 90% rye baked meal and / or whole grain rye meal with baking times of at least 16 hours.
Rhenish black bread
The Rhenish black bread is a rye meal bread . It is baked in a hollow or loaf shape and has a weak, shiny crust. It also has a dark, coarse-grained, juicy crumb and is mild in taste.

Bread names

Generic name

The bread names with geographical indications are "generic names", i. This means that they may be manufactured and offered anywhere with the respective designation. (e.g. commission bread)

Denomination of Origin

In the case of the information “genuine” or “original”, the generic name becomes a “designation of origin”, i. This means that these breads may only be produced in the area mentioned. (e.g. the Kassler bread)

Manufacturing designation

Example: If the baker lifts the bread dough directly out of the bowl of the dough kneading machine and bakes it after a short weighing, but without any further shaping process, the result is called lifted bread . The prerequisite for this is usually a very soft mixed rye bread dough including sourdough and a very long boiler cooking time (dough resting directly in the bowl of the dough mixer). The baker works with moistened (moistened) hands so that the dough does not stick to the fingers. This is why this type of bread is also known as "wetted bread". All of this results in the very rustic shape typical of raised bread with uneven pores in the crumb and the hearty taste.

Fantasy names

Invented bread names that deviate from the bread names according to the meal products and the bread names with geographical indication are not sufficient on their own for labeling when selling, e.g. B. Malfabrot , mountaineering bread , after-work bread , world champion bread or Olympic bread . The description of the bread type according to the ground products is also required (sales description). Example: "Gassenhauer (mixed rye bread)".

The gastric bread that is often available at fairs is not bread, but a type of gingerbread .

See also

literature

  • Schünemann / Treu: Sales apprenticeship in the bakery and confectionery - specialist workbooks. Gildebuchverlag. ISBN 3-7734-0157-4

Web links

Individual evidence

  1. ↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .
  2. ^ Information from the director of the Akademie Deutsches Bäckerhandwerk Weinheim eV, Bernd Kütscher