Understanding Bread in German Bakeries and Supermarkets

Germany is the bread capital of the world, and it is said that more than 3000 varieties of bread are sold all over the country. You can buy bread in supermarkets or bakeries. Alternatively, you can make it at home. Either way, the choices are many.

In this article, I shall discuss what bread is, the difference between sourdough and yeast bread, where to buy bread in Germany if you eat it regularly, sourcing ingredients to make bread at home, and many more things.

So, let’s start:

Please note that the images shown in the picture are for reference purposes. They are not product recommendations.

What is Bread?

Bread is a staple food prepared by making a dough with flour, water & leavening agents and baking it.

In this article, I will discuss what fits into a general definition of bread. I shall not be discussing flatbreads such as rotis and chapatis. This article is about bread that looks like this.

What are the main ingredients used for bread making?

The main ingredients are flour (which can be obtained from wheat, rye, corn, etc.), water, and leavening agents. Leavening agents are substances that make the dough rise and become airy. Common leavening agents used in baking are yeast, baking powder, and baking soda. 

What is yeast?

Yeasts are single-celled organisms. They belong to the fungus kingdom. Many species of yeasts exist and have existed for millions of years. Some strains of yeast react with carbohydrates to produce carbon dioxide and alcohol. These strains are used in breadmaking, alcohol production, etc. Since the main ingredient in bread is flour (which is essentially a carbohydrate), when combined with yeast (when we knead the dough made from flour, water and yeast), the reaction produces CO2 and alcohol. This makes the dough rise and become light and airy.

Different types of yeast are used for different purposes, and they have been given simple, more understandable names such as baker’s yeast (used for baking), brewer’s yeast ( for making alcohol), etc.

How is Bread Made:

Now, let’s understand how bread is made. There are three methods of making Bread.

Method 1:

This method involves making bread with sourdough (called Sauerteig in German). Flour is combined with salt and ‘starter’, kneaded, allowed to ferment and then baked.

Flour from different grains, such as wheat (called Weizen in German) or Rye (called Roggen in German), etc are milled. The resulting flour is the main ingredient in making bread.

A ‘starter’ is prepared by combining a small portion of flour with water. It is covered and left in a warm place, allowing bacteria to develop. The following day, a portion of this dough is removed and replaced with a certain amount of ‘fresh dough’. This method is repeated over and over for a couple of days, at the end of which the ‘starter is ready.

A portion of this starter is combined with flour and water and kneaded. The dough is then rested for 8-10 hours in a warm place or until it rises and doubles in size. Then, the dough is shaped and baked. The resulting bread is called Sourdough Bread.

This bread has a typical sour, fermented taste.

Check out this ingredient list for Roggenvollkornbrot (rye bread), which is made with sourdough. Notice that under Zutaten (i.e. Ingredients), there is Sauerteig (i.e. sourdough) made with a mix of Roggelmehl (Rye flour ), Maismehl (Corn meal) etc.

Method 2:

Flour from different grains, such as wheat (called Weizen in German) or Rye (called Roggen in German), etc are milled. In this method too, the resulting flour is the main ingredient in making bread.

Instead of sourdough, instant yeast (also called Baker’s yeast) is used in this method. Yeast is called Hefe in German. Since yeast reacts quickly, converting carbohydrates to carbon dioxide and alcohol, the dough rises and doubles in size in much less time than what it would take with a sourdough starter.

Also, with yeast, the tedious process of making a starter is eliminated from the process. This method is less time-consuming and still gives a well-risen and light bread. This explains why bread made with yeast is the most common bread in supermarkets and bakeries.

This bread has a neutral taste. It doesn’t have any sourness.

Check out this ingredient list for Weizenbrötchen ( Bread rolls made with wheat flour), which is made with yeast. Notice that under Zutaten (i.e. Ingredients), there is Hefe (i.e. yeast).

Method 3:

The third method uses both sourdough and yeast. Bakers usually do this to get the sour taste in the bread and also speed up the process. By combining the two, customers get the bread of the desired taste (many prefer the sour taste of bread), and bakers get to offer it without compromising on the time needed to prepare the bread. Bakers mostly use inactive sourdough when making this type of bread. Alternatively, they may use a very small amount of active sourdough (just enough to get the sourness). The purpose of this ingredient is only to get a sour and acidic taste. The job of reacting with flour and producing Co2 and alcohol is done by yeast. I will discuss this method in more detail later in the article.

Take a look at this picture. This is a label in the bakery section of a supermarket in Germany. This Kartoffelbrot (Potato Bread) are made with both sourdough (called Natursauerteig) and yeast (called Hefe).

Please note that both (only) sourdough bread and sourdough+yeast bread are sold in bakeries. Both are categorized as sourdough bread. For example, if you go to a bakery and ask for sourdough bread, they may give you bread made with only sourdough OR one made with sourdough+ yeast. The latter is also technically sourdough bread because it contains sourdough, but note that it also contains yeast. So, if, for any reason, you want sourdough bread without yeast, you must specify that clearly to the person at the counter, and he/she will help you get the right bread. Also note that in every bakery, you can ask for the ingredient list of the bread that you buy. More about it later in the article.

Check out this ingredient list of Roggenmischbrot( made with rye, spelt, oats, millets and seeds) from a popular bakery. Notice that under Zutaten (i.e. Ingredients), there is Sauerteig (Sour dough) as well as Hefe (i.e. yeast).

Which bread is better, one made with yeast or one with sourdough?

If we look purely from the perspective of nutrition, as given on the Nutritional Information Label, both sourdough bread and one made from yeast are the same. But there is a difference that comes from how these breads are made.

As described above, regular bread uses yeast that reacts with the carbohydrates in the flour, making the dough rise. Sourdough bread, on the other hand, is made with a “starter.” This starter is made from a combination of yeast and bacteria growing inside a paste made of flour and water. These bacteria produce lactic acid, which ferments the dough. They also give sourdough bread its characteristic sour taste.

1. Sourdough bread has a lower GI than regular bread:

This lactic acid reduces the GI (Glycemic Index) of the bread. Any food with a low GI will cause the blood glucose level to rise slowly in your body, and any food with a high GI will cause it to rise quickly. Foods with high GI give you instant energy and make you get hungry for the next meal pretty soon. Foods with low GI will release energy slowly, keeping you full for a longer time and controlling your blood sugar levels. So, anyone managing their blood sugar levels must consider eating low-GI foods. Sourdough bread has a lower GI than regular yeast bread.

2. Sourdough Bread is low in Gluten and is easy to digest

Many of you might know that fermentation breaks down gluten, making the nutrients easier to digest. That is the reason why fermented foods are considered great for gut health. Therefore, those who are gluten intolerant or those who find gluten difficult to digest will find it easy to consume sourdough bread.

3. Sourdough Bread is low in Phytic Acid and is, therefore, more nutritious

This one should interest all my readers who regularly consume lentils, cereals and legumes.

Phytic acid is an anti-nutrient present in many legumes, cereals, and grains. Phytic acid and phytate have a strong binding affinity to dietary minerals such as calcium, iron and zinc. They inhibit their absorption in the small intestine.

There are many ways to remove phytic acid. A simple way is to soak and then cook the grains. That is why, when we cook lentils and other legumes at home, it is recommended that the grains be washed and soaked before cooking. Other methods of removing phytic acid are sprouting and fermentation.

Since making sourdough bread involves fermentation, the lactic acid produced helps neutralize phytic acid, improving the availability of these essential minerals for better nutrient absorption and making sourdough bread more nutritious.

4. Sourdough promotes the growth of beneficial gut bacteria

The fermentation process generates prebiotics, which are non-digestible fibres that feed the probiotics, the beneficial bacteria in our gut. A healthy gut microbiome is associated with improved digestion, immune function, and mental well-being.

So, in conclusion, sourdough bread does gain a few points more than yeast bread. But having said that, yeast bread is not bad for you. I shall discuss that now.

Is bread made with yeast bad for you?

No, it is not. There is nothing bad about bread made with yeast. Note that it is other ingredients, such as refined flour, preservatives, artificial favours, etc (used in many store-bought breads), that can cause harm if consumed regularly.

Like many other products on the supermarket shelves, bread also contains preservatives to stay fresh for a longer time. Most bread varieties available in supermarkets as well as bakeries use refined flour as the main ingredient (which is devoid of fibre), may contain artificial flavours (to improve the smell and taste) and may be high in sugar and fats ( such as Brioche Bread).

Therefore, it is not yeast but these ingredients that can do you harm if you consume them regularly. Therefore, checking the ingredient list and nutrition information carefully before buying any supermarket product is a good idea. Bread is no exception.

However, bread made with yeast is unsuitable for people with a yeast allergy. Other ingredients, naturally, don’t play much of a role then.

Where do you get the freshest bread in Germany?

Bread can be bought from these three places in Germany:

1. Supermarket Shelf
   
   Supermarket shelves in Germany are loaded with varieties of bread. Most of the bread varieties present on supermarket shelves have preservatives so that they can last longer. Also, most varieties are made with refined flour and may have added gluten, artificial flavours, high sugar, and fat. These breads are not unsafe to consume, but it is always good to check the ingredient list, nutrition information and best-before date carefully before picking any bread. Also, if bread is a part of your everyday diet, a better choice for you is the ‘fresh bakes’ section in a supermarket, or local bakeries.
   
   The advantage of buying from the supermarket shelf is that the prices are low and the variety is more ( you can get American sandwich bread, bagels, Turkish flatbread, Naan Bread, etc, which are unavailable in local bakeries or the bakery section of supermarkets.
   
2. Bakery Section of Supermarkets
   
   Almost all supermarkets have a ‘fresh bakes’ section where they make fresh bread. The use of preservatives, etc., is less in this section, and you may also get varieties such as potato bread, pumpkin bread, etc, which are not available on supermarket shelves. Whole grain breads and sourdough+yeast bread are also available here. The prices are slightly higher than the prepackaged breads but lower than those in local bakeries. If you go in the morning, you will get fresh bakes here. The shelves get replenished throughout the day. The ingredient list is put on a label, and you can read it before buying the bread.
   
3. Local Bakeries
   
   There are many well-established bakeries in Germany. Some have branches in multiple cities, while others are smaller establishments with only a local presence. Whether big or small, bakeries have the freshest bread. Most of the bakeries prepare fresh bread for the day ( limited produce, based on their sales predictions) and discard the leftovers at the end of the day( the same bread is not sold to customers the following day). So, the chances of getting preservative-free bread are high here. You also get all varieties of bread (yeast only/yeast+sourdough/only sourdough) here.
   
   If you wish, you can ask the person at the counter to give you nutritional information and information about the ingredients used. They shall give you a printout which contains all the information. It looks like this:
   
   
   
   Also, many bakeries offer ‘Brotkarte’, a loyalty card offering one bread loaf free after you purchase ten breads. Different bakeries have different offers. You can enquire at the counter.
   
   

Making Bread at home in Germany:

Just like in commercial establishments, bread can be made at home with yeast, yeast+sourdough and only sourdough. Let’s understand the ingredients to make bread at home.

Making Bread at home with yeast:

The main ingredient for making any bread is flour. Whole wheat flour, refined wheat flour, rye flour etc are easily available in supermarkets. Please read my article about Flour in German Supermarkets to understand and buy the right flour for your recipe.

In Germany, both instant dry yeast and fresh yeast are available. You will find instant dry yeast on the supermarket shelf along with products like baking powder (Backpulver), Citric Acid (Zitronensäure), etc. It comes in 7gm packs; usually, 5-6 small packs (each of 7gm) are packed together. For most bread recipes, 7gm of yeast is enough for 500 gms of flour. It is called Trockene Hefe and looks like this:

Fresh yeast is available in the refrigerator section in supermarkets. It comes in cubes of 42gm. It is called Frische Hefe and looks like this:

Note that 7gm of instant dry yeast is equivalent to 21gm of fresh yeast. So, if a recipe asks for yeast, you can use either dry or fresh yeast. Convert and use it as per these relative values.

I have already shared many recipes of bread made with yeast. You can check them out here.

Making Bread with sourdough:

Making sourdough at home is a long process that requires patience, skill, and experience to get the right results. There are plenty of YouTube videos, blogs, and social forums that explain how to make sourdough starters at home. You can check them out.

Alternatively, you can buy sourdough starter from a farm shop. Some local bakeries also sell sourdough starter made of rye or wheat. You can also buy it from amazon.

Note that making bread with sourdough is a long process. Even if you avoid the work of making the starter at home, you will have to consider fermentation time of 8-10 hours.

Making Bread with sourdough+yeast:

If you want the sour taste of sourdough bread but don’t want to go through the elaborate process, you can combine sourdough and yeast. For this, combine dry or wet sourdough (which is available in supermarkets) with instant/fresh yeast. Some brands also sell a pre-mix of sourdough and yeast.

These look like this:

A note about Dry Sourdough:

Dry sourdough (called Trockensauerteig/Sauerteigextrakt in German) is inactive sourdough in powder form. You can use it instead of fresh liquid sourdough for baking. Although it helps bring the sour taste and flavour of sourdough bread, it doesn’t work the same way as fresh sourdough. Since it is ‘inactive’, it does not serve as a leavening agent like fresh sourdough. Therefore, when using dry sourdough, you will also have to use yeast so that your dough rises and becomes light and airy.

Before I finish this article, I would like to share two more convenient options for enjoying fresh bread at home in Germany:

1. Backmischung:
   
   
   
   Along with flour, you will find a product called Backmischung on supermarket shelves. Backmischung is basically a pre-packaged mix of all the ingredients needed to make bread combined in the right proportion. You need to follow the instructions on the packet, which typically involve adding a few extra ingredients like yeast and water to make the bread dough. Check out my article, which reviews various Flour Mixes. The first product I have reviewed is Backmishung from Demeter. You can read the article to understand more about this product.
   
2. Half Baked Bread
   
   
   
   The second convenient option is to buy bread from the freezer section OR one that is labelled ‘ zum fertig backen‘ (available in the bread section of supermarkets). All you have to do is remove the bread rolls from the packet and bake them for about 8-10 minutes, and you have oven-fresh bread at a reasonable price and the convenience of your home.
   

As mentioned before, check the ingredient list, nutrition information, etc., before buying these products.

You might find my article: 10 things you should check before you buy products in German Supermarkets interesting.

I hope this article was useful for my readers. To learn about other supermarket products in Germany, click here.

Follow me on social media and subscribe to my newsletter to receive my posts in your mailbox, and so share this article with your friends in Germany 🙂

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