are hundreds of different versions of bread in the German bread baking tradition.
They range from white, light and fluffy breads to heavy and solid black
loaves. Breads can be sweet, baked with raisins and other dried fruit or
sour, often baked with (previously soaked) whole-kernel grains. Sour dough
and yeast are the most common leavening agents.
Copyright @ 2003 The Board of Regents of the University of Wisconsin
April 29, 2003