Lohf

Lohf is a traditional German dish originating from the region of Franconia, particularly in the city of Bamberg. The name "Lohf" is derived from the Middle High German word *loh*, meaning "ash," which refers to the wood ash used in its preparation. It is a type of bread or flatbread that has been a staple in the local cuisine for centuries, often enjoyed as a side dish or snack.

The dish is made primarily from a simple batter of flour, water, and wood ash lye, which gives it a slightly alkaline taste. The batter is poured into a shallow pan and baked until golden brown, resulting in a crispy, flatbread-like texture. Historically, wood ash lye was a common preservative and flavor enhancer in many European breads, particularly in regions where lye was readily available from wood-burning stoves.

Lohf is often served with butter, cheese, or as part of a larger meal, such as a hearty stew or cold cuts. It has also been adapted into modern variations, including sweet versions with toppings like jam or honey. Due to its rustic origins, Lohf remains a beloved cultural food in Franconia, often featured in local festivals and traditional gatherings.

While similar to other ash-based breads like *Krutwurst* bread or *Junket*, Lohf is distinct in its simplicity and regional identity. Its preparation reflects historical cooking methods and the resourcefulness of Franconian cuisine, making it an important part of the region’s culinary heritage.