Kommissbrot: Difference between revisions

Latest revision as of 04:04, 13 February 2025

A type of German military bread

Kommissbrot[edit]

Kommissbrot is a type of bread that was commonly used by the German Army during the late 19th and early 20th centuries. It is known for its durability and long shelf life, making it an ideal staple for soldiers in the field.

History[edit]

Kommissbrot, which translates to "commissary bread," was developed to meet the needs of the military for a bread that could withstand long periods of storage and transport. It became a standard ration for German soldiers, particularly during World War I and World War II.

Ingredients and Preparation[edit]

Kommissbrot is typically made from a mixture of rye flour, wheat flour, and sourdough starter. The high rye content gives the bread its characteristic dense texture and slightly sour taste. The dough is allowed to ferment for an extended period, which enhances its flavor and shelf life.

Baking Process[edit]

The bread is baked at a low temperature for a long duration, which helps to remove moisture and further extend its shelf life. This process results in a hard crust and a dense interior, making it resistant to spoilage.

Nutritional Value[edit]

Kommissbrot is rich in carbohydrates and provides a significant amount of fiber due to its whole grain content. It is also a source of vitamins and minerals, particularly those found in rye and whole wheat.

Cultural Significance[edit]

Kommissbrot is not only a historical military ration but also a part of German culinary heritage. It is sometimes still baked and consumed in Germany today, appreciated for its hearty flavor and nutritional benefits.

Related pages[edit]

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+{{Short description|A type of German military bread}}
-'''Kommissbrot''' is a type of [[German cuisine|German]] [[bread]] that has its origins in the military. The name "Kommissbrot" translates to "commission bread," referring to its development for the [[German Empire|German military]] in the late 19th and early 20th centuries. This [[rye bread]] is known for its dense, dark, and moist texture, making it not only nutritious but also long-lasting, which was essential for military provisions.
+== Kommissbrot ==
+[[File:Kommissbrot.jpg|thumb|right|A loaf of Kommissbrot]]
+'''Kommissbrot''' is a type of [[bread]] that was commonly used by the [[German Army]] during the late 19th and early 20th centuries. It is known for its durability and long shelf life, making it an ideal staple for soldiers in the field.
-The recipe for Kommissbrot includes a mixture of [[rye flour]] and [[wheat flour]], with a higher proportion of rye. It is a sourdough bread, which contributes to its distinctive taste and longevity. The dough also typically includes a small amount of [[molasses]] or [[sugar]], giving the bread a slight sweetness. The bread's dark color comes from the long baking time and the use of a rye sourdough starter, which undergoes fermentation.
+== History ==
+Kommissbrot, which translates to "commissary bread," was developed to meet the needs of the military for a bread that could withstand long periods of storage and transport. It became a standard ration for German soldiers, particularly during [[World War I]] and [[World War II]].
-Kommissbrot was initially baked in large, rectangular loaves, making it easy to transport and distribute among soldiers. Its durability and nutritional value made it an ideal staple for military personnel, who often had to endure harsh conditions and uncertain supply lines. Over time, Kommissbrot became popular among civilians as well, appreciated for its hearty flavor and satisfying texture.
+== Ingredients and Preparation ==
+Kommissbrot is typically made from a mixture of [[rye flour]], [[wheat flour]], and [[sourdough]] starter. The high rye content gives the bread its characteristic dense texture and slightly sour taste. The dough is allowed to ferment for an extended period, which enhances its flavor and shelf life.
-Today, Kommissbrot can be found in many [[bakery|bakeries]] and supermarkets throughout [[Germany]] and in some parts of [[Europe]]. It is enjoyed not only as a part of traditional German cuisine but also by those seeking a healthy, robust bread option. Kommissbrot pairs well with a variety of toppings, from simple [[butter]] to cheeses and cold cuts, making it a versatile addition to any meal.
+=== Baking Process ===
+The bread is baked at a low temperature for a long duration, which helps to remove moisture and further extend its shelf life. This process results in a hard crust and a dense interior, making it resistant to spoilage.
-In addition to its place in German culinary tradition, Kommissbrot holds a special place in cultural memory as a symbol of resilience and practicality. Its history reflects the broader themes of adaptation and survival, as well as the intersection of military innovation and civilian life.
+== Nutritional Value ==
+Kommissbrot is rich in [[carbohydrates]] and provides a significant amount of [[fiber]] due to its whole grain content. It is also a source of [[vitamins]] and [[minerals]], particularly those found in rye and whole wheat.
+== Cultural Significance ==
+Kommissbrot is not only a historical military ration but also a part of German culinary heritage. It is sometimes still baked and consumed in Germany today, appreciated for its hearty flavor and nutritional benefits.
+== Related pages ==
+* [[Rye bread]]
+* [[Sourdough]]
+* [[German cuisine]]
+* [[Military ration]]
 [[Category:German breads]]
-[[Category:Rye breads]]
+[[Category:Military food]]
-{{food-stub}}