I got this from my local Wiener Feinbäckerei in Frankfurt – they have an assortment of different types under “partybrötchen” – i never knew what is the exact name of this type so I keep ordering ‘gemischt’ all the time xD
by Radiant-Tax-6551
29 comments
doesn’t look like a simple wheat flour bread. I’d guess some kind of rye or spelt bread.
[deleted]
Niklas
“das kleine dunkle da”, “nein das daneben”.
Thats how I would order it at a Bakery.
Looks like a ,,Roggenbrötchen ,,
My bet would be on some type of Roggenbrötchen. Meaning it will likely be made of wheat/whole wheat flour with an addition of rye flour, which brings in the typical color and taste.
Might be a Kartoffel Brötchen
Bernd.
That looks like a handmade “ Brötchen”. Depending on the region, instead of “Brötchen” we also say “Weck”, “Schrippe”, “Semmel”… The type of “ Brötchen” is usually specified according to the flour used – i.e. a “ Dinkelbrötchen”, “Roggenbrötchen”, “Vollkornbrötchen”, … there are a lot of possibilities. Your picture seems to be a roll with darker flour. You can’t tell more precisely from the picture.
My best guess is a “Knauzen”. Knauzen is a particularly large bread roll made from spelt and wheat flour. It is known as a specialty, especially in Upper Swabia. The special taste is achieved by hand and a long maturing time of up to 20 hours. Baking in a particularly hot and dry oven (open at the back) first forms a crust, and then when the inside rises, the crust breaks open at one point and a bulge forms: the Knauzen.
Knauzen where I live
oh that’s doug
Günther
George
Roggenbrötchen I guess
Its not “Bernd”…
Bernd! He looks depressed.
I know it as a *Landhausbrötchen* but names vary often from bakery to bakery with more niche bread-rolls. I’d just inquire what that roll is called next time you’re there, I mean, you took a picture you could show them.
That’s a Wachauer, an Austrian type of rye-wheat breadroll. Throw in more spices and make it flatter and you get my favorite, which is Vintschgerl (Tyrolean)
Thats a Quasimodo
The spelt rolls (Dinkelbrötchen) from our local bakery look like that
Schusterjunge maybe? So a roggen-mischbrot?
That looks like Fred, or Melissa – you’d need to turn it over to be sure.
Wasserwecke (Knauzen)
Looks like a cousin of Bert das Brot.
Steve
Röggelchen
Its Brötele
Some kind of Semmel.
But don’t be afraid. Just tell them you love one of them but have no idea how they are called. Or just tell them “ich hätte gerne eine von den Semmeln aus der gemischten Packung.” eben try to describe them and they will go like “these ones?” “no a bit darker” “ah then this here?” and you play this game like you find the right one. 🙂
29 comments
doesn’t look like a simple wheat flour bread. I’d guess some kind of rye or spelt bread.
[deleted]
Niklas
“das kleine dunkle da”, “nein das daneben”.
Thats how I would order it at a Bakery.
Looks like a ,,Roggenbrötchen ,,
My bet would be on some type of Roggenbrötchen. Meaning it will likely be made of wheat/whole wheat flour with an addition of rye flour, which brings in the typical color and taste.
Might be a Kartoffel Brötchen
Bernd.
That looks like a handmade “ Brötchen”. Depending on the region, instead of “Brötchen” we also say “Weck”, “Schrippe”, “Semmel”… The type of “ Brötchen” is usually specified according to the flour used – i.e. a “ Dinkelbrötchen”, “Roggenbrötchen”, “Vollkornbrötchen”, … there are a lot of possibilities. Your picture seems to be a roll with darker flour. You can’t tell more precisely from the picture.
My best guess is a “Knauzen”. Knauzen is a particularly large bread roll made from spelt and wheat flour. It is known as a specialty, especially in Upper Swabia. The special taste is achieved by hand and a long maturing time of up to 20 hours. Baking in a particularly hot and dry oven (open at the back) first forms a crust, and then when the inside rises, the crust breaks open at one point and a bulge forms: the Knauzen.
Knauzen where I live
oh that’s doug
Günther
George
Roggenbrötchen I guess
Its not “Bernd”…
Bernd! He looks depressed.
I know it as a *Landhausbrötchen* but names vary often from bakery to bakery with more niche bread-rolls. I’d just inquire what that roll is called next time you’re there, I mean, you took a picture you could show them.
That’s a Wachauer, an Austrian type of rye-wheat breadroll. Throw in more spices and make it flatter and you get my favorite, which is Vintschgerl (Tyrolean)
Thats a Quasimodo
The spelt rolls (Dinkelbrötchen) from our local bakery look like that
Schusterjunge maybe? So a roggen-mischbrot?
That looks like Fred, or Melissa – you’d need to turn it over to be sure.
Wasserwecke (Knauzen)
Looks like a cousin of Bert das Brot.
Steve
Röggelchen
Its Brötele
Some kind of Semmel.
But don’t be afraid. Just tell them you love one of them but have no idea how they are called. Or just tell them “ich hätte gerne eine von den Semmeln aus der gemischten Packung.” eben try to describe them and they will go like “these ones?” “no a bit darker” “ah then this here?” and you play this game like you find the right one. 🙂
Sieht wie ein Roggenbrötchen aus