Brot

Brot is a staple food in many cultures, including German-speaking regions, made from flour mixed with water and a leavening agent such as yeast or sourdough. The dough is kneaded, shaped, and baked to produce a crusty loaf with a soft interior.

Ingredients and process: common flours are wheat and rye; water, salt, and leavening agents determine texture and flavor. After mixing, the dough is kneaded and left to rise, then formed into loaves or rolls, proofed again, and baked in an oven, often resulting in a browned crust and varied crumb.

Varieties: In German-speaking regions, notable types include Roggenbrot (rye bread), Weizenbrot (wheat bread), Mischbrot (mixed rye and wheat), Vollkornbrot (whole grain), and Sauerteigbrot (sourdough). Hundreds of regional breads and many formats such as Brötchen (rolls) and Stollen (fruit bread) exist, with different densities and flavors.

History: Bread-making dates from ancient times, with earliest loaves likely unleavened; leavened bread appeared with cultivated grains. In Europe, traditional baking used communal ovens or stone bricks; industrialization introduced standardized loaves, controlled fermentation, and mass production in bakeries and supermarkets.

Nutrition and culture: Bread is a major energy source, with nutrition depending on flour type and added ingredients like seeds or bran. Whole grain varieties provide more fiber. Gluten-containing breads are common; gluten-free options use alternative flours. Bread often appears as a daily staple and a focus of regional cuisines and rituals.