Bread is one of the world’s oldest “prepared” food. It is a universal staple and eating it together is one of the simplest forms of bonding. “Breaking bread” is a symbol of friendship, reconciliation, hospitality and camaraderie. Bread holds religious significance and it shows up in proverbs and slang. While you may not want to tailor your travel adventure around this staple, advisors at GetAway Travel can make sure you get what you knead in your travel itinerary and we can even add some time for loafing around.

From stone ground to stone baked

Recorded history shows bread is an important part of culture and diet. It is the oldest food that doesn’t require foraging or hunting. The oldest unleavened bread was flatbread discovered in Jordan in 14,400. It was wild wheat, barley and einkorn. Stone tools were used to crack and smash the grains. They were initially mixed with water to make a porridge and then, the porridge was spread on rocks and left in the sun. The dried, sun-baked mixture was the first bread.

With the domestication of wheat in the mid-East, the cultivation of grain to bread spread.

Egyptians used bread as a vessel, other countries began using it as utensil. Before coins became prevalent in Egypt, workers were paid with bread and beer.

Iberians and Gauls used foam from beer and discovered it added lightness and taste.

Europeans used beer as leavening and sourdough evolved. Until the development of yeasts during the 19th century every bread was sourdough. In the 1980s demand for sourdough was so high, there were regulations drawn up to define what could be sold as sourdough.

Mayans used corn and that evolved into tortillas, tamales and other bread varieties.

While there are thousands and thousands of type of bread world wide, Germany is the big winner for bread varieties clocking in at more than 3,200.

Bread is different in Europe due to the use of different wheat varieties. They are softer and the bread has a lower gluten content. Many countries also use more diverse wheat strains grown especially for their taste. There are stricter regulations on what can be included in flour.

Global prestige granted to bread

 UNESCO recognizes bread making traditions as part of its Intangible Cultural Heritage designation. The recognition is designed to protect the practice of making bread, including traditions, unique craftsmanship, ingredients, social importance, historical roots. It is designed to promote and preserve these practices. UNESCO designations go to France’s baguette, Malta’s Ftira, Haiti/Caribbean’s Casabe cassava bread, Lebanon’s Manoushe and the German bread culture.

Germany is in a whole category of its own when it comes to bread. It is an integral part of their culture and they have more varieties than any other country. According to the bread register of the German Institute For Bread (really, it does exist, we aren’t making it up) there are more than 3,200 types of bread. It is a staple at most meals. There’s bread for breakfast and bread for break time, called Pausenbrot or “break bread.” Bread for lunch and, of course, bread for dinner called Abendbrot or bread of the evening.

German supermarkets have their own corner bakeries attached and bakers are held in high regard and must undergo a high level of training. There are German standards for bread quality including the size of the loaf and each year the German Institute announces the bread of the year. For 2025 the bread of the year was Nussbrot or Nut Bread. You can enjoy farmer’s bread, mixed bread, stone oven bread, pumpkin bread and five-seed bread.

There’s bread rolls which come in several varieties and may be called something else depending what part of the country you might be in and milk rolls which are a breakfast item when they contain raisins or chocolate chips. Hörnchen is another breakfast staple. The name means “little horns” and the half moon shaped rolls are the German version of a croissant with a lot more butter. They are served with jam or a chocolate spread.

Vollkornbrot, whole grain bread, is a predominant bread at bakeries. It is a dark bread commonly used with meat and cheese for sandwiches in the evening. There is a law making it mandatory that loaves of Vollkornbrot must have whole grain flour content of at least 90%.

Pumpernickel bread in Germany is a rich, dark bread made of 100% rye flour. Most supermarkets in Germany sell it in pre-sliced small batches. It must be baked at a low temperature for a long time and frequently sells out at the bakeries. Roggenbrot is any rye bread other than pumpernickel.

Katenbrot is a dark brown, coarsely textured whole grain bread. The name means “barn bread” and it is great as sandwich bread. Sonnenblumenbrot is sunflower seed bread. This slightly sweet offering is great for breakfast and is served with cream cheese and jam. Dreikornbrot/Fünfkornbrot is the healthiest of the bread options. It is made with a variety of wheat, rye, barley, oats and maize flour and grains.

 

GetAway Travel advisors are by no means bread experts, but in their travels they have tried many delectable varieties and can give great tasty vacation advice. They can be reached at:  (262) 538-2140, e-mail: sue@getaway.travel or paul@getaway.travel Check back for our next blog which takes you around the world to check out more bread options.