Guide to German Breads & Cereal Products

To walk into a German bakery is to walk into a food lovers' paradise. Bread is taken very seriously in Germany. High street bakers flourish and varieties abound. What is even more impressive is that German breads tend to be of the healthy wholegrain type, packed with flavor and nutrients. The most popular breads include rye flour either with or without wheat. Rye flour has low levels of gluten and so the texture tends to be denser. Wheat is added to give a lighter texture and a good crust. Seeds and whole grains are popular additions for flavor and texture and, of course, regional variations means breads come in many shapes and sizes. Darker rye breads have a moist and chewy texture and store for a good length of time without going stale. They are a particularly good way to start the day at breakfast time topped with thinly sliced cheese and ham.

Many German cereals are healthful and low in sugar, with delicious, natural grain flavor coming through loud and clear. Muesli is a healthy, tasty mixture of raw or toasted grains (such as oats, wheat, millet, barley and wheat germ), dried fruits, nuts and seeds. It's available in several varieties, and many German types are organic, with no added sugar or preservatives. Many other German cereals are healthful as well — low in sugar, with delicious, natural grain flavor coming through loud and clear. Try whole wheat oatmeal, for example, which in Germany is called Vollkorn-Haferflocken.

Learn more about German whole grain breads