LL-L "Delectables" 2003.01.10 (03) [E]

[Lowlands-L]

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From: Thomas Byro <thbyro at earthlink.net>
Subject: LL-L "Delectables" 2003.01.09 (03) [E]

You know, I think we called it something other than Graubrot back home but
Graubrot is what Koster's bakery here in the U.S. Called it.  Anyway, it was
the same stuff and delicious.
Volkornbrot is available everywhere and I love it.

Tom Byro

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From: Holger Weigelt <platt at holger-weigelt.de>
Subject: LL-L "Delectables"

> From: Thomas Byro <thbyro at earthlink.net>
> Subject: LL-L "Etymology" 2003.01.08 (01) [E]
>
> Anyone
>
> Does anyone have a recipe for Graubrot?  It is a dense mass with hardly
any
> air bubbles and was my favorite bread in Westphalia.  I was able to buy it
> for years in the states, made by Kosters bakery but they went out of
> business years ago.  Can't find a recipe in my Doctor Oetker cookbook
> either. The ends were my favorite part.
>
> Tom Byro
> >
> > From: R. F. Hahn <sassisch at yahoo.com>
> > Subject: Etymology
> >
> Tom,
>
> Part of your problem may be that few people in Germany bake this type of
> bread; they buy it (and then they get frustrated when they can't find it
> abroad).  I can get it here if I go out of my way, also _Vollkornbrot_
(real
> Northern stuff, especially Westphalian), and I have changed many an
> American's concept and expectation of "bread" by getting themn hooked on
the
> stuff (i.e., convinced them that American-type bread is more cake than
bread
> :) ).
>
> Another part of your problem is that you seem to look for _Graubrot_
("gray
> bread").  This is only one of several names, and it sounds rather southern
> to me.  The most common Standard German name is _Mischbrot_ ("mixed
bread,"
> made of rye and wheat mixed, hence the gray color and the denser
> consistency).  In my Northern neck of the woods (where it is "default"
> bread) we call it German _Feinbrot_, Lowlands Saxon (Low German)
_Fienbrood_
> ("fine bread"), as opposed to G. _Weißbrot_ LS _Wittbrood_ ("white bread")
~
> G. _Weizenbrot_ LS _Wetenbrood_ ("wheat bread") and G. _Schwarzbrot_ LS
> _Swattbrood_ ("black bread") ~ G. _Roggenbrot_ LS _Roggenbrood_ ("rye
> bread").  You might want to extend your search using these keywords.
> Northern versions of your favorite call for finely ground rye and wheat
> flour, not for whole grains or the like.  My estimate is 25% rye and 75%
> wheat flour for a start.  You can use yeast or sourdough starter,
depending
> on your preference.  No fat or sugar of any kind, just some salt!
>
> Enjoy!
> Reinhard/Ron
>
Hello Tom, hello Ron !
I'm sorry but I can't give You the correct recipe - in Germany You can buy a
ready-mixture if You don't have a recipe or don't want the effort of self
mixing the ingredients. I just want to make a remark under the aspekt of
language because I can't fully accept what Ron wrote.
_Graubrot_ is a very common term all over Germany. The main categories of
bread are: _Weißbrot_ (white bread) in Eastern Friesland LS we call it
_stût_, _Graubrot_ (grey bread) and _Schwarzbrot_ (black bread). Within
these categories there are several "subtitles". Some kinds of bread are
named after their main or special ingredient(s) _Roggenbrot_ (rye bread),
_Sesambrot_ (sesame bread). Some names refer to the amount of special
ingredients: _Mehrkornbrot_, _Vierkornbrot_. Many have own (often phantasy)
names: _Korbbrot_(basket bread), _Steinofenbrot_(stone-oven bread),
_Weltmeisterbrot_ (world champion's bread) or are named after regions (not
necesaryly of their origin) _Schlesierbrot_ (silesian bread).
A speciality of bread is the Westphalian "Pumpernickel". A very dark bread.
And a special kind of _Weißbrot_ is the _Rosinenbrot_ ( a white bread with
raisins) which we call _krintstût_  (currant white bread) in EFLS.
An other general term is _Vollkornbrot_ to which category most types of
_Schwarzbrot_ belong. Most of the above mentioned breads are _Mischbrot_ but
thats a very technical term (generally meaning all breads that are composed
from amounts of different flours) not used commonly.
Kind regards
Holger

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Etymology

Holger wrote (above):

> _Graubrot_ is a very common term all over Germany.

Yes, it's *known* everywhere, but that doesn't mean that it is in current
use everywhere.  In Hamburg and in other locations around the lower Elbe,
you would be instantly recognized as a _Quiddje_ (a local word for a
non-local person) if you asked for _Graubrot_ (though there are so many
_Quiddjes_ now that _Graubrot_ and _Mischbrot_ perhaps no longer sound as
foreign as they used to).  The "proper" local word is _Feinbrot_.

Nowadays you do hear _Brötchen_ more often for '(crispy, oval) bread roll',
but "proper" Lower Elbe talk calls for _Rundstück_ ("round piece,"
['rUntStYk], proper Hanseatic pronunciation ['rU.ntstYk], nowadays more
often ['rU.nStYk]).  This word was borrowed by Danish as _rundstykke_, and
that alone and the availability of this item makes a Hanseat feel at home in
Denmark.

Regards,
Reinhard/Ron

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