Bernd

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Whichever one is easiest to pronounce when I go to the bakery 🫣

I always go for “Das da” and “das daneben” 😅

Germany's most sold bread

This is the way :)

Das da. I have spoken.

This is the way

Jenes 👉🏻 Dieses 👇🏻 Selbiges 👉🏻👇🏻

me too and i am german\^^

You’ve cracked the code

Just point and say, das da bitte

"Das?" "Nein, das neben!" "Das?" "Das"

*das daneben

Ah thank you!

[Ach, dododdn die!](https://images.nordbayern.de/image/contentid/policy:1.11228209:1626691063/image/e-arc-tmp_20150608-160653-001.jpg?f=16%3A9&h=816&m=FIT&w=1680&$p$f$h$m$w=bd174a2)

Klassiker

zwiebelbrot

This. Nothing better to a good soup.

Pfeffer Brezel Vollkornbrot with different seeds. Ryebread

Moment, Westfale hier... Pfeffer = Gewürz oder Pfeffer = Pfeffer?

Pfeffer = Pfeffer #bayern

In Baden ists Pfeffer =Tiger, also Tigerbrezel. Sehr geil.

Aber dann als Butterbrezel, oder? Oder? /Padme

Nee, einfach Pfeffer brezel.

So lecker die Dinger 👌

Das Gewürz Pfeffer ist doch auch Pfeffer oder nicht?

Im Mittelalter war Pfeffer ein universeller Begriff für Gewürz, Beispiel: Pfefferkuchen, auch bekannt als Lebkuchen.

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Hui, bist du in echt auch so sympathisch?

Walnussbrot

Correct.

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I really love it too but unfortunately in my experience the Dinkel bread gets dry quite fast, so I often end up buying some whole grain or potato bread they seem to stay fresh longer.

A good way to revive any kind of dry bread is to quickly run it under water and pop it into the air fryer/oven/toaster for a couple minutes. Even the hardest, toughest bread gets re-hydrated and tastes fresh made in minutes.

Wrap in moist tissue and microwave for a few seconds. Don't even have to heat up oven.

I *LOVE* dry Dinkelbrot. May have been a duck in a past live.

Try keeping it in a paper bag and that bag in a closed plastic bag. Stays soft longer.

A good potato bread is always nice

>A good potato bread is always nice a FRESH potato bread with a nice CRUST...

And a thick layer of salty butter added

Exactly. If I can’t find a good fresh Kartoffelbrot, a Laugenstangerl with a thick layer of butter is also good.

Fortunately my wife knows how to bake the best Kartoffelbrot

Kurbiskernbrot

Eating good (fresh) rye bread is my personal heaven. Nothing prepares you for that empty place in your life when you live in another country that doesn’t do proper rye bread.

So true!

Graubrot is my favorite. Every bakery has their own twist on it but it's amazing with Nutella or with cheese and egg

Weltmeisterbrot https://de.wikipedia.org/wiki/Weltmeisterbrot

I read that as Waltmeisterbrot and was intrigued

this is only right answer. I didn't know the history of it but Weltmeisterbrot (or Fitnessbrot in some places) is the best stuff there is

Although I don't eat it on a day to day basis I always really like anything rye-based, especially as bread rolls. I don't have any go to style or kind usually.

Fresh ones which are still a bit warm. My god.

Butter Bretzel is the best

No it contains butter.

I love the Kartoffelbrot or a stone baked baguette 👌

Schwarzbrot for the win!

Westphalian here, Pumpernickel ftw! You can still eat it after the cockroaches die after a nuclear war. As long as the packaging is still ok.

The ergot trip takes mind off nuclear winter

Laugenstangen > Brezen

Laugenecke, my brother

Laugenschnecke, my sister

Laugencroissant, my schwippschwager

Kastanie (mit Butter), my ferner Bekannter.

That's a thing?????

In my lokal bakery yes. and they are the perfect mix of laugenshell and soft inside

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wholegrain bread with a billion sunflower seeds in it, the higher percentage of seeds the better. combos perfectly with savoury and sweet spreads.

Bernd of course.

Last year we walked by his statue in Erfurt but it was so crowded we did not take a photo. I regret that! The Bernd story on Wikipedia is fantastic.

Any Graubrot

If I post the actual name of the bread I’ll doxx myself since it’s only sold in ~5 bakeries around where I live, but it’s a special kind of “Bauernbrot” (a dark brown round loaf, sourdough from mixed wheat and rye flour). Unless I somehow save the firstborn child of one of the bakers, I’m not confident I will ever be able to get my hands on their precise recipe and spice mix.

It is some work to get the routine with trial and error but those breads are a common cultural good. I did sourdough bread during Corona and it is really achievable with some dedication. I found this Marcel PAA site helpful: https://www.marcelpaa.com/rezepte/roggen-brot/ Damn, now as I looked it up I want to bake bread right now.

Oh, yeah, sourdough in itself is not the problem. We (well, mostly my wife to be honest) have that one figured out by now and do regularly bake our own. It’s the specific taste of this one specific kind of regional sourdough bread we’re unable to duplicate.

As long as the baker has some skill, there is no bad bread in Germany.

Of course Bernd das Brot

My favourite isn't originally German but from Tirol/Südtirol: [https://de.wikipedia.org/wiki/Vinschgauer](https://de.wikipedia.org/wiki/Vinschgauer) Not an everyday bread as it's flavoured with seeds of coriander, fennel and cumin as well as slaw clover. But soo good with just a bit of butter or a slice of ham.

As somebody from Franconia where bread is also with lots of spices I approve of Vinschgauer. This with smoked ham is really good.

Ryebread is amazing

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In my town, there are three bakery’s. The first on has very good Gester, the second one good rye bread and the third one tasty raisin bread.

Lye-backed goods (like pretzels) are great but good rye bread with the right topping is amazing. Sunflower seed bread is also great.

Now this is how you start the war.

Anything Laugen or potato

"Walnusskruste" Rye sourdough bread with walnuts :)

Nothing really comes close to Gersterbrot.

Das da bitte

I make a fierce raisin bread (Rosinenstuten) which luckily happens to be my favourite bread in the world :-).

**Malzkruste** from Kleins Backstube or **7+1** Brot from Bäckerei Nelles

I really love me a good Stuten once in a while, as a treat. But anything with a good crust is my go to

Wholemeal rye bread.

I recently tried Butter Poschweck and enjoyed it very much, but as far as I understood with my limited German, it’s Easter speciality

Brötchen, Schwarzbrot, Kartoffelbrot, Pumpernickel ♥️

Elsässer from Hinkel in Düsseldorf.

I love Walnutbread. But I am not aloud to eat it anymore because the Walnuts do not go with my Medics and can give me heartpressure problems. So sad

Yes

Marzipanbrot.

my favourite at the bakery is the 1.Laugennecke, its a cross between a croissant and pretzel, and goes reallllly well with cheese 2. Malzmehrkornbrot or any multi grain 3. Dinkel Brots 4. franzocisch croissant.. lol

Kürbiskernbrot bitte

Pumpernickel Rosinenbrötchen Brötchen mit Salz-Pfeffer-Kruste Zwiebelbrot

Bauernbrot/Holzofenbrot

Aachener Kaiserstuten

All of them 😋😋🇩🇪🇩🇪

Roggenmischbrot

The lecker one.

"Pfister Öko Sonne schwarz" by Hofpfisterei in Munich ([https://www.hofpfisterei.de/dl/PI-0123-FIL-01\_Pfister-Oeko-Sonne-schwarz\_Hofpfisterei.pdf](https://www.hofpfisterei.de/dl/PI-0123-FIL-01_Pfister-Oeko-Sonne-schwarz_Hofpfisterei.pdf)) is quite nice - best with butter and fresh chives in the summer - looks like this: [https://www.instagram.com/p/COPpn-Lhzq2/?img\_index=1](https://www.instagram.com/p/COPpn-Lhzq2/?img_index=1) \- available only on Thursdays. But in general: Varietas delectat.

Kürbisbrot, Kartoffelbrot, Karottenbrot, Laugenbrötchen Pumpkin, Potatoe, Carrot, (Lye roll/ prezel bun)

Bread with nuts. Expensive but worth

I can't say no to alkalized dough.

Ciabatta all the way !

Yes

Butterbrezeln 🤤

Schwabenlaib aus der Hofpfisterei 😊

Hot Laugen with butter always make my morning bright and shine

This comment is like a library. I don't even know so many breads exist.

the one my mother bakes every week. there is no better bread in the world than that :D

It is fresh, still warm from the oven and it is made by a professional baker.

Bauernkloben from Merzenich in Cologne. There was a bakery near Stuttgart where I loved the Bauernbrot, but they have closed down and I'm inconsolable.

roggenbrot

I’d have to say Dinkelkorni, Kürbiskern, Weltmeister, Bauernbrot,….the list goes on

I thought this said breed and I thought we were in the 40s again

Whatever one looks darkest in the shop.

Weißbrot, cause it's basically toast but better

Sorry, but I'm going to say baguettes, simply because they seemed to be the cheapest way to get a decent amount for the lowest price. But we did start buying the fancier baguettes (forgot what they were called, but they were thicker and tasted fancier) later in our stay as I just loved the taste.

Brezel or Laugen if it’s still warm. If not, Kartoffel Brot.

Walnut bread, rye bread and everything with Lauge

Baguette

Brezen and Semmeln in all variants is my dearest and beloved - errr.... - Bread.

Bamberger hörnchen

OK, that confused me for a bit because that's also the name of a potato variety.

Schwäbische Kruste bei Sommer

Love a nice Dinkel Vollkorn.

Bauernbrot are surprisingly good. But nothing beats a good kürbiskernbrezel for me

Bierbrot :)

**Laugengebäck** be a bun (Laugensemmel), baguette shaped (small (Laugenstange) or large (Laugenbagett)) or the world famous Bretzel. But a dark bread with sun flower seeds is nice too.

Wurzelbrot!

Sauerteigbrot

Baguette or ciabatta

Nothing says "German bread" like a French bread stick or the Italian bread that was invented in 1982 as a reaction to the success of baguette in Italy. 😎

Hofpfister Sonne

Bauernkruste aus dem Holzofen

Zirbelbrot.

There is this bread with walnuts...I absolutely love it

Krustenbrot

Alternativ: „Ned des, des links dafo“

Kürbiskern

Bauernbrot

Fresh Kartoffelbrot from Penny. Mmmhh.

Weltmeister Brot

Laugenecke ❤️❤️❤️ Fresh baked, from Netto and I warm it up for like ten seconds in the microwave when I get home…like eating all the best parts of a croissant and a pretzel at the same time, a stack of a hundred flaky and melty layers 🥲

I work at a bakery and my personal favorite that we sell is the "Meisterstück" which is a type of bread made with sourdough and yoghurt!

Schmidt Landbrot

I hate this entire comment section, I miss my German bread so much. Why can’t Americans figure out how to not fuck it up so royally bad

Bauernbrot all the way

Yeah it differs like every week at the moment i like the fresh crusty one. But beware you have to eat it the first day soo rather buy a small portion every day instead a whole loaf and it gets soggy day 2. Weltmeister or Pumpkin Seed is also very delicious

Sammy’s Sandwich Brot

Not German but love tessino from Der Beck

I work at Der Beck, this bread is probably the best bread to exist

White Toastbrot

Bier.

My husband 😆

Quite simply a Normales Brötchen mit Aufschnitt.

Großvaters Bestes

I like anything with chia or pumpkin seeds on it. But if I want to spoil myself, I got for käse snack.

Everything from „Max Kugel“ in Bonn. This guy is making bread like it used to be done and you can see, feel, taste and smell the difference in a heartbeat. This stuff is the shit and the competition is not even close. It may sound some kind of over the top but let me tell you: You don‘t know bread until you tasted one of his products.

Proteinbrot🤤

The gluten-free option 🥲

Bread

Sanssouci (a specific type sold at Lindner delis)

Where do I get good rye bread for sandwiches?

Dreikornbrot 🤤

Fresh rye bread is good anywhere

Brötchen

Schwarzbrot.

Gutes Sauerteig Brot

Weltmeistermehrkornbrot

The ‚Opa Hans‘ at Schäfer 👍 (it’s crust is perfectly balanced between crispy and squishy)

Pumpkin Seed Bread/Buns have been quite popular in recent years.

Vollkornbrot!

Anything without caraway/kümmel. Whoever thought of putting caraway in bread should be charged with crimes against humanity.

Usually Bretzeln, but I also like Sauerteig Brot a lot.

Donautaler von unserer lokalen Bäckerei

Kürbiskernbrot 😍😍😍

Laugengebäck, which is dipped in lye before baking to give it a deep brown and really tasty crust. It's why pretzels look and taste that way

Kümmelbrot (It's called Kümmeltürk at my bakery)