European Stars and Stripes (Newspaper) - June 03, 1977, Darmstadt, Hesse Page 20 the stars and stripes Friday june 3, 1977breakfast he trim continued from Page 19 like american Rolls. They must said Brigitte Clerc a resident of Darm Stadt. Clerc the Mother of three buys bread from the bakery three times a week for her family. They average a loaf a Day. She said. As with Many German families Bret Chen for breakfast have come to be a Spe Cial treat in the Clerc household. In the Good old Days Brotcher were delivered by the Baker every morning Clerc explained. People Hung a Small sack on is photos by Gus Schuettler their door and the Baker went from Housetop House filling the sacks with Brt Itchen right out of his oven. Those Days Are gone so Toast has taken the place of Brt Itchen for Many since Day old Rolls just won t do. Of course there Are those who mos begin their Day with Brotcher so they get up a bit earlier and go to the bakery for their morning Supply of oven fresh breakfast bread. Many a neighbourhood bakery is open by 6 30 ., with customers already lining up for brat Chen and Sweet Rolls which come with Many types of filling including raisins cheese Jelly Almond paste Marzipan chopped nuts or poppy bread the germans use for Toast resembles White american bread in appear Ance. But in taste and texture it comes out s even More taste and texture in the dozens and dozens of kinds of dark bread germans eat later in the Day. Since the noon meal is the main one for Many in the land of sausage and Beer bread has a lowly status at this meal. In act most of the times it s not served. It would be too much with a big meal Clerc said. But come supper and bread is Back almost As a main course. It s served with cold meat cheese soup or potatoes. This is worn the Bountiful variety of the Grain product appears. Not on every table of course. People develop their favourites. It often depends on where they live in Germany or where their ancestors example it s said the farther North one goes in Germany the Darker the bread. In the state of Hesse Misch Brot a Light Rye is the it s just one of 26 different kinds that Darmstadt Baker Rudolf Fuhrmann makes almost every Day. Most Are on display looking too Beautiful to be real in the window of his Boc Kerei. Big. Round loaves of Bouer Brot the popular Farmer s bread whose crusts have been browned and Crevice to perfection. Dark dark loaves of Vou Dombrot one of the several kinds for which he has earned a Gold medal from the German Bakers society. There s Kolner Schwartz ret. Roggenbrodt and komm Dubrof. As Well As 16 different kinds of Brachen and cakes and pastries too. I be always been enthusiastic bout baking says Fuhrmann who has been practising us profession since 1934. I can t Watt until 4 Monday morning when i go Back to work. I ust love in baking is a Good profession in Germany he said. There s no unemployment in the Trade that employs some 200,000 in bake Ries throughout the a Baker in Germany involves taking special courses working As an apprentice then As Journeyman and for some like Fuhrmann. Eventually earning a master diploma which Means he is Quali fied to run a bakery. Fuhrmann bakes every morning from 4 Until noon about 2,000 Brotcher and 80 loaves of bread. Then he sleeps for a few hours gets up for a few More and goes Back to bed at 10 or 11. His wife runs the bakery shop which is open from 6 30 Until 6 30 s dedication. And in Germany it s not just the Bakers who Are dedicated to bread. Baker Fuhrmann with a Crunchy taste treat sprinkled with sesame seeds. 1ml guide before you set off to you nearest bakery Here Are afew More things to germans prefer to slice their own bread that Way it does t dry out As quickly. On the other hand bakery sales people do ask customers if they prefer to have their loaf machine sliced and they frequently do. Like Wise packaged German breads a grocery stores and supermarkets come both sliced and a sliced. Some German housewives have bread slicing machines in their Are sold in sizes ranging usually from two Pound 1,000-Gram whoppers to the smaller 750 Gram and 500-Gram breads. If yours is a Small family which does t con sume a big loaf of bread so fast you can ask the bakery salesperson to split one for you and you take half that Way you can also buy fresh bread More t store the bread in the refrigerator. Keep it in a dry Well ventilated place such As a bread Box. Keep the Box clean. Old crumbs Are a source of Mold for fresh bread. Ask around and find out which bakery in your neighbor Hood is a favorite. It s All a matter of taste but some people say German bread sold in supermarkets is just not the same As loaves freshly baked by a neighbor Hood Baker. Since it is packaged store bought bread does t have the Nice Crunchy crust of the unwrapped bread sold Loose at bakeries. If i serve supermarket bread my husband always knows. He says it s like rubber because you can Bend it in All directions said Brig Itte Werc of Darmstadt. What kind of bread to buy Here Are some of the More common varieties you should be Able to find at most bakeries and German grocery stores. Military commissaries also Stock a representative selection. Roggenbrodt. Also known As Bane robot Farmer s bread a heavy sourdough Rye bread made without a heavy dark westphalian speciality made with out yeast and utilizing a sour dough. It is baked for a Long time 16 to 24 hours at a very Low temperature. Also commonly sold in grocery stores thinly sliced and wrapped in made from whole Rye or mixed Rye and wheat kernels that Are cracked or rough ground with the Husk bran included in the flour. It s Rich in vitamins find an Aid to or probably the most common of German breads. Made with a mixture of wheat Andrye flours. The Vaen variety has More wheat the Roggen has More similar to american White bread but with a firmer Tex Ture. One Squarish shaped variety is called Toat Tarot since it usually ends up toasted on the breakfast table also comes packaged in slices. a dark bread made from whole Rye coarsely a Rye bread with uns eeds also popular because it furthers digestion. a White read made with Buttermilk. Graham Brot cracked a
