Bread

I have yet to scratch the surface of German food at this blog.  After I finished my tour of the flood, I found myself at the Alte Brücke, just across the river from one of the better bakeries in Frankfurt, Bäckerei HansS in the Brückenstr. 56 in Sachsenhausen.  If you are looking for a baguette that can hold its own against the ones in France, Bäckerei Hanss is the place to go.  Their croissants are good, too.  Today, I purchased a 500g "Ausgehobenes", a sourdough loaf made of rye and wheat and formed by hand.  The Ausgehobenes made by Hanss is relatively light and has a fine-pored texture.  I found reference on the web to the fact that Ausgehobenes Brot is a Northern Hessian specialty.  Presumably, Hanss uses  no more than 60% rye flour.  I've seen recipes that call for up to 80% rye flour.  Frau Bloggerboy found the taste too mild, but I found it perfect for my evening meal of ripe Camembert, Black Forest Ham, and salami.  The relatively strong flavor of the food did not require a strong bread.  The bread's moist texture -- I cut fairly thick slices -- and wonderfully crisp crust were a pleasant contrast to the spreads.

Ausgehobenes Brot from Bäckerei HansS

I'll try a darker bread next time.