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recipe

Cornmeal for dusting
Röggelchen, often known as small rye rolls, are a staple in German bakeries and a beloved addition to breakfast and brunch tables. These rolls are characterized by their hearty rye flavor and crisp crust, complemented by a chewy interior.
Röggelchen: Small rye rolls.
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Pain de Ménage is a classic homemade bread from Quebec, known for its thick, crusty exterior and soft, chewy interior. This bread is deeply rooted in Quebecois culinary traditions, often accompanying family meals. It is made with simple, wholesome ingredients including flour, water, yeast, and a touch of sugar and salt to enhance the flavor.
Pain de Ménage – Traditional Quebec bread
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Roggenbrot, a classic German-style rye bread, is known for its dense texture and deep, rich flavor. This homemade bread boasts a mix of rye and wheat flours, giving it a hearty structure ideal for sandwich-making or enjoying as a complement to soups and stews.
Roggenbrot: Robust rye bread, perfect for hearty sandwiches
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Bauernbrot, or Rustic Farmer's Bread, is a traditional German bread known for its hardy crust and dense crumb. This wholesome bread boasts a deep, rich flavor and is typically made with a combination of rye and wheat flours.
Bauernbrot: Rustic farmer's bread with a hearty crust and dense crumb
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Homemade Pumpernickel Bread is a dense and dark rye bread that originated in Germany. It's characterized by a deep brown color and slightly sweet, rich flavor that comes from a combination of rye flour, cocoa powder, and molasses. This recipe involves creating a rye sour starter, which ferments and gives the bread its distinctive sour taste.
Pumpernickel: Dark rye bread.
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Schwarzbrot, or German Dark Rye Bread, is a robust, dense bread traditionally made with a combination of rye and wheat flours. This bread is often characterized by its rich, deep color and complex flavor, stemming from a long fermentation process and the addition of molasses or coffee, which enhances its distinctive dark tone.
Schwarzbrot: Dark whole-grain bread.
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Pà de Pagès is a rustic and crusty country bread that hails from Andorra, known for its thick crust and chewy interior. This artisanal bread is typically made with a mixture of whole wheat and white flours, which gives it a hearty texture and rich flavor.
Pà de Pagès (Country Bread) (Andorra)
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