Types of Dough

• Roggenmischbrot - is rye mixed with wheat or other flour. This is the most common and cheapest type of bread. It has a light colour and texture and is sold in loaves of one (Einpfunder) or two (Zweipfunder) pounds. It does not keep for long once cut.
• Weizenmischbrot is a light-coloured bread, with different proportions of wheat and rye from Roggenmisch.
• Bauernbrot - is similar to Roggenmisch, somewhat lighter, tastier and slightly more expensive.
• Wei?brot1 - is simply white bread. It does not cut or toast quite like the type of bread sold in Britain, though, but has a good flavour when absolutely fresh.
• Vollkornbrot - uses the whole grain. In some versions the grains are ground finer, some coarser. If you prefer the finer grain for easier digestion, or the coarser to get the old bowels moving, you could ask to see the inside of a cut loaf. Vollkorn can of course be applied to any type of grain.

There are various proprietary names for other types of doughs using different mixtures of grain: some local ones in southern Germany include Kraftkorn (grain for strength), Sechskorn (six grain), or any other variety with a number indicating the types of grain involved in the mixture.

Some specialist bakers will also sell Laugengeback. This is made by boiling white bread in salt water before it is baked. This gives the delicious and practical Brezel its texture, but is also available in roll form, or a small stick, or a complete loaf. Special Brezel stands will sell Brezel spread with butter, or even with cheese, or the sticks are baked with cheese on top. It's the done thing to eat these walking along the street, or alternatively you can buy ten and take them back to the office to eat with coffee.