a2k Bakery is now open. ((All things bread thread))

Over 3,200 different types of bread are registered in Germany.

My favourites are double-baked Paderborner
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and pumpernickel



of course not from a ‘bread factory’ but from a 'normal', real bakery.

You probably already know this. But Google sucks! I googled double-baked Paderborner and what Google thinks that is? twice baked potatoes.

Paderborner [because it comes from the Paderborn region]: 65% rye, 35% wheat, natural sourdough. It is baked in a loaf tin on stone, has a shiny crust, soft crustless sides and a well-loosened crumb.
‘Double baked’ (Doppelback): the bread remains in the oven after being ready for about another ten minutes to toast. This gives it a thicker crust and a more intense flavour.

My British father always bought us Hovis bread but you can't get it here and I've thought about making it... requires wheat germ which I don't have at present.

But on youtube, I found some great bread/bun recipes for 2 people - you can make one or two loaves, 4 or 8 buns (hamburger type)... Leigh Anne Wilkes, if anyone is interested. I dislike thawed bread.

Hovis is a big bakery, they do a huge range of loaves, white sliced is very popular.

I think you might be referring to wholemeal loaves which is what Hovis were known for back in the 70s.

We just use strong wholemeal flour, that has its own wheatgerm.

I have just got back into making my own bread, my trick is to use a food mixer for the kneading, and let it knead a lot, (20mins plus,) then I let the first proving get a bit out of hand before I knock it back into shape.

Yes, that is exactly the loaf I'm referring to. It was small, dense, and dark brown with very thin slices. I loved it. I don't know what you refer as 'wholemeal' - we have whole wheat flour, but I don't think it has wheatgerm in it. I wonder if I could get it here - I did find a recipe and would love to try it out.

Does this look like it might taste like the 70s stuff?

http://www.thebreadkitchen.com/recipes/hovis-recipe-old-style/#:~:text=Hovis%20was%20originally%20made%20from,tastes%20as%20it%20used%20to.

Sorry no.

It uses white flour.

https://www.bbc.co.uk/food/recipes/wholemeal_bread_91623

Having said that I've never used treacle, I just use a little bit of sugar.

And I normally follow the recipe on the back of the packet of flour (which has never included treacle.)

Basically it's the flour. This is stoneground which is better than ordinary wholemeal because the millstones add minerals.


It seems strange not to sell it, white flour has all this stuff taken out only to put it back in for wholemeal loaves.

This advert came out around the same time as hovis ads.

Flour has certain types here in Germany.
During milling, all components of the grain (endosperm, outer layers and germ) are finely ground in several passes. Flours with a low type number contain more starch and soluble fibre from the endosperm. The higher the type number, the more mineral-rich husk components are contained.
This is also reflected in the appearance of wheat flour in particular: type 1050 flour is more brownish in colour than type 405 flour, which is almost white.
Wholemeal products contain all the components of the ground grain. This is why they are not labelled with a type designation.

"Genetically", I should actually know a bit more about it, but that's not the case at all.
Explanation:


When my great-great-great-grandmother was paid her share of the inheritance from the farm/mansion and land which was sold and married (her husband had still taken the name of the farm [Hinteler]), she bought a steam mill in the Ruhr district (today in the area of the city of Essen) as a widow.
They milled everything.



However, she sold this mill a short time later (it had probably become unprofitable due to the industrialisation of the area) and built a new ‘automatic roller mill’ in her old home.

The business, called ‘Hinteler Brothers, corn mechants and millers’, was the largest in the area and became the county's official mill after the First World War.
Grandfather was the chairman of the Supervisory Board of the Westphalian Mill Cooperation for more than a decade.

Unfortunately, the business was located within the town and completely destroyed in a huge air raid at the end of the Second World War (all female paternal relatives and a newborn baby died then as well).

Sorry to hear about that Walter.

The thing is Canadian wholemeal flour is available here, so I can't see why it's not available at home.

You'd have to really look for it - it's not in our everyday grocers. I sometimes even have trouble finding 00 flour. I've never seen 'wholemeal' flour.

Terminology issue. I believe that’s we here in NA call whole wheat flour or whole grain.

Likewise, I have a little trouble getting 00 flour. I often need a specialty store or an Italian grocery.

Here, they sell wholemeal flours from wheat, spelt, green spelt, oats, kamut, barley, rye, emmer, einkorn and pseudo-cereals such as millet, amaranth, quinoa and buckwheat. Several are certainly not available everywhere, but wholemeal wheat, rye and spelt flours are available in every supermarket.

"00 type" - that's the Italian "tipo 00"? (Which would be German type 405, rhe classic household flour.)

If it's tricky to get hold of you might want to try health food places.

Back in the 70s, when my dad was told he had go have wholemeal flour, we had to go to health food places because it wasn't in the supermarkets.

Yeah, I would but wasn't too impressed by the Hovis recipe I found, so likely won't bother.