Germany and Bread: What's with Germans and Bread? | Why Germany ?

[@the_tux]

Did you know that Christopher Walken‘s father was from a famous bakery dynasty in West Germany and moved to America later on becoming president of the bakery guild in North America? The word “walken” is an ancient German word for kneading.

[@asmodon]

I remember. There was an episode of find your roots on pbs about that.

[@atdynax]

I learned baking. That meant waking up at midnight and driving to the bakery at 2:15. It was a low paying job and the bakery doesn't exist anymore. That was 17 years ago. Also i don't eat German bread, only toast. Oh my goodness, as i see this bakery i remember all these machines and techniques. Like the Pretzel making.

[@berndreddemann5011]

In Germany we germans take the "Graubrot" (sourdough bread) as a given. But we start to appreciate it when we are abroad and don't get it. My parents used to live in Asia for 7 years and they would miss the bread so much, that my mother started baking her own bread. There is nothing better than a freshly baked bread with a cracky crust, half way cooled down, with just butter and a pinch of salt ☺ yummy! 😋

[@CHarlotte-ro4yi]

The guy at 1:26 is giving me « it’s corn » vibes and honestly I am all here for it! Edit: I got mad respect for your German skills! It’s really impressive and I think it’s amazing that you make the effort to speak it, that’s the only way to learn and improve.

[@yourtruebrit]

Ah thank you yeah I do try ;)

[@lucygrund6060]

Not just you. But seriously. If you got good bread you don't need much more. It's perfectly complimentary to breakfast and dinner and can even be eaten for lunch.

[@fingerdreck2328]

I moved abroad for university and after one year I started baking my own German bread because I missed it so much. And I need it daily of course

[@gingerglue1579]

actually in the last days there are more and more Bäckereien as well as other small business are closing because they cannot deal with the raising gas and electricity prices. I loved to eat bread as well, my mother did make Sauerteig it herself when I was a child (there was a full grain movement in the 80s). Now I'm gluten intolerant and without that it's hard to make tasting bread and I miss it sometimes - but there is a great bakery in Berlin that is specialised in it. Sometimes I go there and treat myself. edit: and awesome you are back, love your videos!

[@thisismetoday]

28:19 When she refers to 'Wurst' here, I am pretty certain she means sliced meats (and not sausage as the translation says). We use the word Wurst for both terms, but what we put on bread is sliced meats in the vast majority of cases, and not sausages.

[@bearenkindercool]

such a brilliant video. thank you for all the background knowledge, most of the germans are aware, but no tourist would never think about.

[@I_am_Raziel]

First thing I missed in Florida when I was over there was bread. The stuff they call bread... oh boy.

[@chinguchimp1357]

Who'd have thought, I, as a german, would learn so much from a brit about german bread culture! Well done! 😄

[@dan-white]

Nice video mate. I really enjoyed it. Definite improvements in your editing skills too 👍

[@DavidGrasekamp]

Nobodys talking about quality, variety ( of grains & ingredients ) taste, smell, texture, aromatics, aethetics, form, size and ... quality ( again ! ) That's the secrets :)

[@peterkesseler9898]

Ein tolles Video. Hast Du gut gemacht!

[@MrOrmanley]

German bread culture is the result of many factors, I believe 1) As mentioned, before there was germany as a country, many, many principalities, kingdoms, duchies, counties etc where in its place. These different regions had all their own regional pride, including their own german language and dialects, habits and traditions, beers, sausages, wines, vegetables, dishes and of course; bread. One region would develop a new bread and other, neighboring regions, in the spirit of rivalry, would then improve their own repertoire. You could call it bread wars, I guess ( 😠🍞🥨😠). And during war, innovation is cranked up to 11 as we know. 2) It became custom in german regions as an apprentice baker to travel the different german regions and steal their secrets, to further ones' own skills and knowledge. After german unification by bismark and reunification in the early 90s, that knowledge was much more freely shared within the country, and with european peace following the tragedy of wwII, germany benefitted from accessability to other countries bread culture (like france and italy) as well, expanding germanys' bread culture further still. 3) With bread being the heart of our evening meals (abendbrot) or lunches (pausenbrot) as well as frühstück (breakfast) being accompanied by sausage, cheese, butter, vegetables and other ingredients, sandwiches, pizza-esque breads and many other types joined the mix. 4) As mentioned germany, despite being only roughly the size of texas, has many different climate, soil and altitude differences, making for different grains used for flours, adding to diversity. 5) It even has deep religious roots. Jesus broke the bread. Jesus multiplied bread and fish. Gives us today our daily bread (lord's prayer). There's probably more factors still, but that's what comes to mind.

[@Harzer-Roller]

Es geht nichts über ein Sauerteigbrot mit hohem Roggenanteil. 70:30 😋

[@LimboJimbo]

Tolles Video, ich hoffe Du bekommst noch viele Zuschauer mehr!

[@pakabe8774]

Always a pleasure to see you.

[@justwatchZET]

your baker friend is extremely friendly

[@DomiTravels]

The thing i miss the most while traveling ! Lets Gooo!

[@voyance4elle]

This whole part in the bakery makes me so happy!!!!!

[@Tommusix]

I don't get it. Where do you put your "Aufschnitt" on if not on bread? ^^ The smells from bakeries are outstanding. I love that. Maybe because I'm a German. I can't imagine a life without bread and I'm not kidding.

[@hypatian9093]

Ich glaube, wir essen heute noch so viel Brot, weil es ein einfaches, schnelles und doch abwechslungsreiches Essen ist: Keine Lust, etwas zu kochen? Brot auf den Tisch und dann schauen, was in Kühlschrank + Speisekammer vorhanden ist. Klassisch Butter und Wurst/Käse oder etwas schicker als Sandwich mit Salatblatt drunter und Tomate drauf. Oder ein Spiegelei braten und als Strammer Max aufs Brot. Oder mit allen möglichen Brotaufstrichen. Und mit den unterschiedlichen Brotsorten - es wird nicht eintönig :)

[@DEanimesDE]

true

[@chaliceb5]

@@DEanimesDE Exactly...genau!! ;-)

[@Tommusix]

So schmeckt selbst die kalte Küche :D

[@voyance4elle]

I really recommend the bread from Bio markets. They have the best and healthiest bread.

[@peterc.5181]

I'm german and i like german bread in all kinds. But prices for handmade bread are rising so much. That's why I started baking my own bread ervery day. But I'm also in the Philippines a few months a year. There they have rice for breakfast. This is very difficult for me. My Filippino wife sometimes says "I need rice" "I say in the Philippines "I need bread" We always find a way. :)

[@Tommusix]

How is it to startup a new bakery? Ricebread? :D I mean, rice is a kind of grain, isn't it? ^^

[@barbarawerelius9048]

Best part auf the German Roggenbrot....the "Knust"...still love it since childhood!

[@axelk4921]

German bread is as diverse as our language and different cultures. As an example, look at a map of the "Holy Roman Empire of the German Nation".... Each "colored" dot on such a map is a "own country" headed by emperors, kings, counts, dukes, archbishoprics, etc. Pumpernickel for example (black bread) a story says that the poor people could not afford ground rye flour and therefore used the whole ground rye grain to bake bread. So each type of bread has its own history of origin, in one part of the country spelled grew better, so they made spelled bread there and so on.... and trade between individual countries at that time was not so pronounced, for a variety of reasons (religion , politics , language ) fun fact: do you know that the "name" Baxter in Old English is the feminine form for the bakery profession?! "Baker" male "Baxter" Female

[@TonyRedgrave1501]

I grew up in Germany and spent most of my life here and I actually don't eat bread at all since 4 years. I rather eat oatmeal. It's healthier and it's filling for like 5 hours. And it's like that one guy said most of the bakerys are industrial nowadays so you get highly additive stuff in there. Same goes for bread from the supermarket.

[@olgahein4384]

True, i never ate that much bread except when i had to make "Butterbrot" - usually i always preferred rice, potatoes, oatmeal anyhting really. But then i moved to a the outskirts of a small town about 20 minutes from a major city. And here, they have only one tiny store that is with a bakery. They have a master certificate. I never thought much of it, cause the prices are a bit high in there, and only recently i learned why: Not only do they sell anything that is fresh from local farmers: poatoes, eggs, meat and even sausage - even the salad is delivered daily from a neighbors garden. They actually really bake their bread themselves. The owner of the bakery is a certified master he's the 3rd generation. He has 2 other baker masters and 1 Apprentice helping him. And believe me, their bread is on a whole different level than what you get in industrial bakery chains. They are a traditional weat bakery though, and the weat quality has gone down the last 30 years conciderably (in the sense of nutrition and vitamins). So they have a lot of bread with low weat amount or even none at all. Ever since i eat bread nearly every day, especially their Urdinkel and Dinkelbrot is to die for.

[@Horrorhorst]

super Video und du hast es total durchgezogen mit deutschen Einspielern! Dein Deutsch wird immer besser! Dran bleiben ;-)

[@ReisskIaue]

One little thing I was missing in the video: The museum guide told that in Northern Germany it was not possible to grow the highly demanding wheat, so rye was grown. Absolutely true. But what could have been mentioned: If you can grow wheat of decent quality, the amount of grain (and eventually flour) you can get out of the wheat per hectare it is significantly bigger than you can get out of rye grown per hectare. That is a very important reason, why there are nearly no rye-made breads in the "more sunny" southern countries of Europe. It was simply more economical. The more you go north the worse gets the average quality of wheat and suddenly it flips and you can get more grain (and eventually flour) from an hectar of rye than you would get out of an hectar of wheat.

[@biowiener7825]

10:10 not using a brotmesser there made me a bit infuriated ngl :D

[@charleeb74]

brexit brezel is a good name for that attempt

[@Ritermann]

"It could be more Baha or Woha" :D

[@marios2901]

25:06 Thank's, there we have it! You finally proved them all wrong! Bielefeld EXISTS. 🥳

[@sabineworner5202]

Sehr guter Beitrag!

[@syradon4051]

Gott bin ich deutsch. Ich seh ne kleine Bäckerei mit den ganzen Broten und ich freu mich. 😳

[@AbCd-lw5vs]

Interesting video mate. Btw how did you learn German and can you offer any advice to a fellow Brit? 😅

[@connectingthedots100]

It has a crust and all the flavor is in the crust.

[@mooncatandberyl5372]

but this love affair with bread is something us brits n germans have in common,i t is in loads of british phrases a few are the words bread and dough meaning money, others include, use your loaf, its my/your bread n butter, knowing what side your bread is buttered bread buttered on both sides, crumb/crumby, oh crumbs, left no crumbs, etc, as for eating the stuff full english breakfast, which must include fried bread, but us brits only ever have a full english for breakfast while on holiday, so at home our breakfast if we eat it at all is toast, as in what comes out of the toaster, not what goes into toaster, lunch at home is a sandwitch,, soup n bread/toast or beans on toast, lunch on the go is a meal deal containing a sandwitch,, with tea /dinner traditionally you mop up the gravy with a slice of bread, which my mum still does, and if hungry before bed then supper is toast, if eating out soup n bread roll for starters or basket of bread rolls already on table before you order anything. we eat bread, toast, fried bread, sandwitch, toastie, buttie, toasted sandwitch, we eat soda bread, lava bread, potato bread, ,french bread ( baguette),flatbread, white bread, brown /wholemeal bread, half and half, granary bread , seeded, bread, herb bread, onion bread, tomato bread, garlick bread, flatbread, a sliced loaf, fresh bread, a 1 pond lb loaf, 2 pound loaf, half pound loaf, a plait, it might be called a roll or cob or bap, or something else because if you travel more than about 10 miles the same type of bread is called something different,some of our bakeries have closed down too at least in villages and small towns due to mass influx of supermarkets, more people owning cars, and internet food shopping..

[@genosibalum4742]

Milf was really into you very sincere. Love ur videos. ^^

A 3:15 that was a proper german stare there...

[@yourtruebrit]

hahaha

[@arnodobler1096]

13:40 Linksverkehr 🤣

[@random_human9301]

I agree ✨it’s bread✨

[@PhantoWolf]

Something what the most People forget is that Bread was in Germany for hundrets of years the stuff that keep Germany a live. It was the meal of the poor and the most time it was just a big chunk of Bread with some Vegtables for the Familys. In times where Meat and butter was expensiv and mostly for the rich people. Bcause Animals were so expansiv.

[@rosshart9514]

His new creation is sold now in Memmingen under the name of "Britzel"

[@GoleoGohlix]

It’s Kaiserbrötchen - Emperor bread roll, not cheese roll 😅 Kaiser = from Caesar Latin Emperor Käse is something else. 🤭

[@Y2K746]

Hi Kieran it's me Tilly

[@TheFamousMockingbird]

They are way off about bread in the united states. While there is sliced bread, there is a shit ton of full loaf breads you can get in the same store. Like the store about a mile from my house has over 50 types of artisan bread for sale at the bakery by the deli.

[@semuaorgtau]

Why german face structure look like Thomas Muller and Philip Lahm?

[@m.r.807]

Das Geheimnis heißt Sauerteig

[@JakobFischer60]

Fresh bread contains substances that are comparable to morphine. That is why you sometimes cannot stop eating fresh bread.

[@paulheydarian1281]

I knew it. I get freshly baked farmer's bread and it's divine.

[@intraxx88]

"Gurkensemmel?" Hmmm, not a bad idea

[@kamertonaudiophileplayer847]

I am not a fan of bread, but tea in Germany is the best.

[@TomGro-cd5tk]

Oh I think in russia we have pretty much the same bread culture)) Especially in St. Petersburg, there are sooo many cafes with different sorts of bread and bakery

[@mrh4wkn]

25:51 the "MILF" and her reaction hit me hard :D

[@anna-ranja4573]

Toast ist not a bread it is a sponge :)

[@EinFelsbrocken]

Brot ist gut.

[@SeismiTheToad]

You would not ask this, if you tasted it

[@claudiaweber4564]

So easy it's just the best bread! You won't eat other rubbish, if you have ever tasted a real Kornbrot!

[@JohnyKcolombaleman]

When you speak German it sounds like Dutch :D

[@Azraa179]

you make great videos keep it up! I think you deserve way more subscribers. I could list so many things that make you a great KZbinr (:

[@chaliceb5]

OMG, your German's so bad 😀 Anyway, German bread has a long tradition. Back in the past when people were a lot poorer than now, bread was a food which was cheap, nutritious, filling and easy to make. What's special is definately the large variety of bread here, despite the trend towards industrialized manufacturing. And we don't use wheat so much, which is the least nutritious grain of all. Instead we use rye, barley, spelt or even potato flower to make bread. For us Germans, a good bread is dark and has a solid consistency, compared to the white, fluffy toasty stuff in English-speaking countries. Wholegrain bread is also very popular here, because it's very nutritious since it contains a lot of fibre and minerals, compared to wheat bread. I lived in the US for a year back in the 90s, and one of the first things - if not THE first thing - I started missing...was our bread. I developed a real craving for German bread when I was exposed to the stuff the Americans call bread. That was a true culture shock...to refer to your culture shock vid. ;-)

[@علي-ش7ث8ب]

*Why Germans don't get fat,please do this question.*

[@Horrorhorst]

25:49 die sexuelle Spannung ist spürbar

[@alexanderblume5377]

y see, most of the German andswer can englisch reakt?

[@foilcap]

How can't you understand? It's real rye bread not that crap that tastes like cotton in most other countries.

[@matthewrandom4523]

You're such a cute Prince Charming!