The smooth loaf from Franconia and the crusty bread from the Black Forest come in a perfect round. All three are deliciously filling and contain a lot of roughage.
All German breads boast an abundance of vitamins, mineral salts, protein and carbohydrates.
It does not matter whether they are baked from light wheat flour like the mild Kasseler or from rye flour like the slightly sour tasting country loaves from Berlin, Mecklenburg and Thuringia. The grainy black pumpernickel is a wholemeal bread from Westphalia and tastes fantastic with cooked ham. It belongs to the category of speciality breads just like the onion, the sweet raisin, the spice and the low-calorie crispbread. Breads which contain sesame or sunflower seeds are becoming more and more popular. Very typical for Germany is the salty pretzel.