Bread may be the staff of life in Germany but it does not thrive alone. Next to the beloved starch, is its partner in crime, fleisch - otherwise known as meat. Upon entering Germany, I was put off by the evening ritual abdenbrot - the idea of sandwiches for dinner did not sit ...read more

• By Molly Hannon
  Jan 13, 2012

German bread is not your usual breed of breads. It is neither white nor starchy, a common characteristic associated with the better known European bread varieties of countries like Italy and France. Rather, it is coarse and unrefined, composed mainly of whole grains, such as ...read more

• By Molly Hannon
  Oct 7, 2011