Various breads on rack at Clausen'sThere 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.

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Last Updated: April 29, 2003