On rye or white? In Germany, even the street vendors offer more choices: Chiabatta, wild garlic ciabatta, onion bread, olive bread, Turkish pide, dark spelt flour bread, flûte, baguette, sweet yeast bread made with spelt flour with or without raisins, – that’s in addition to the standard wholewheat or white bread, rye bread made with sourdough. So, how would you like your sandwich?
Soil nourishes it, frost threatens it, skies waters it - so grows our bread.
A friend of ours who is a baker with his own bakery bakes more than 10 different kinds of bread weekly, plus 8 speciality breads which are baked on special occasions and for market days (regular weekly markets as well as annual festivals and medieval markets). In other words: bread is very important here and breakfast time is – more often than not – time for bread:
Somehow Germans took the line from the Lord’s Prayer “give us this day our daily bread” literally.
Nourished by the soil, threatened by frost, watered from the sky, this is how our bread is grown. The Ragtag Daily Prompt: Breakfast
A quote from Omar Khayyam.
Cee’s Fun Foto Challenge: Things people grow.
For more things people grow, click here.
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