"German engineering 
you can actually taste!" 
 
info@thegermanbakery.co.uk 

ABOUT OUR GOODS 

German Pumpernickel & Nutritional Facts 
 
The German Pumpernickel is so far the most nutritious of all the breads. It was first baked in the town of Osnabrück during a famine in 1450, when local officials ordered a special bread to be baked for the poor. 
 
“C’est pain pour Nicole!” Napoleon Bonaparte claimed when this bread was offered to him by the Germans. The expression “pain pour Nicole” is the phonetic for Pum per Nickel . Nicole was Napoleon’s Horse. This is what the legend says is the origin of this exquisite bread’s name. 
 
German Pumpernickel contains no colouring agents, instead relying on the Maillard reaction to produce its characteristic deep brown colour, dark chocolate, coffee flavour, and earthy aroma. To achieve this, loaves are baked in long narrow lidded pans 8 to 16 hours in a low temperature (about 250°F or 120°C), steam-filled oven. 
 
German pumpernickel is often found in boutique shops aimed at an upscale clientele, as it is often paired with caviar, smoked salmon, sturgeon, and other expensive products. German Pumpernickel is the most nutritional and it is claimed to even have aphrodisiac properties as it contains: 
 
Niacin and Riboflavin and B-complex vitamins 
 
Incorporating German pumpernickel into your diet helps you consume more niacin and riboflavin, two B-complex vitamins that help you metabolize nutrients and produce fuel for your cells. Niacin also supports healthy cell growth while riboflavine boots up your energy levels. 
 
Pumpernickel contains B-complex vitamins — particularly thiamin, or vitamin B-1, needed to produce energy in the body — and niacin, or vitamin B-3, essential in nervous and digestive system health. Also present in pumpernickel is folate, in the amount of 24 mcg per slice; this B-complex vitamin is important in the production of red blood cells and helps prevent rare neural tube defects in newborns. Pumpernickel also provides manganese. Manganese helps form a potent antioxidant called superoxide dismutase, which scavenges harmful free radicals in the body. 
 
Selenium and Copper 
 
German pumpernickel also boosts your intake of the essential minerals selenium and copper. Copper helps you synthesize neurotransmitters and plays a role in producing melanin, a pigment that protects your skin from the sun. Like riboflavin, selenium acts as an antioxidant and prevents tissue damage. It also supports healthy blood vessel function and plays a role in muscle metabolism. 
 
Manganese 
 
Consuming two slices of pumpernickel bread boosts your manganese. Your body uses manganese to convert food into fuel and to maintain healthy bones and connective tissue. It also supports brain function, helps you form blood clots and maintains your body’s hormone balance for women this is the best for that time of the month where hormonal imbalance may be present causing pre-menstrual syndrome. 
 
Dietary Fiber 
 
German pumpernickel will help you achieve or maintain a healthy weight by increasing your fibre intake. It helps you feel full after eating, and individuals who follow a diet high in fibre tend to carry less excess fat than those who don’t. You’ll also enjoy other health benefits associated with consuming fibre, including a lower risk of diverticular disease and Type 2 diabetes. 
 
Credits to Healthy Living and Wikipedia for the above info. Disclaimer: 
The content above is for information only. For medical advise please consult your family Dr or GP. 
 
Some “bakers” will use Soya to re-create the dark colour. Please make sure to ask before buying it in other bakeries as this may not be beneficial to your heath. 
Our genuine German Pumpernickel is made from scratch every night of the week in our premises to assure freshness and all ingredients are imported to assure quality. 
German Rye Bread to Control Weight 
 
Why rye bread linked to weight control and vigorous health. Rye is more than a flavourful ingredient in baking; research shows that this humble grain packs a serious nutritional punch. Contributing to cardiovascular health, cancer prevention, and management of diabetes, rye is an important addition to the diet. Not only is this grain healthy, but it also has been found to promote weight control and digestive health when consumed as dark rye bread aka Pumpernickel. 
Rye is more than a flavourful ingredient in baking; research shows that this humble grain packs a serious nutritional punch. Contributing to cardiovascular health, cancer prevention, and management of diabetes, rye is an important addition to the diet. Not only is this grain healthy, but it also has been found to promote weight control and digestive health when consumed as dark rye bread aka Pumpernickel. 
 
Rye is a grass that is a close relative to wheat and barley. It grows in poor soils and cold conditions which makes it an important staple food for Europeans. Rye flour has far lower gluten content than wheat and is excellent for use with a sourdough starter. 
 
Rye is very nutrient dense, supplying high levels of iron, calcium, potassium and zinc as well as vitamin E and a variety of B vitamins. It is also a good source of protein and soluble fibre. Soluble fibre helps one to feel satisfied longer as it slows down the breakdown of carbohydrates and sugars. 
Rye has been shown to reduce heart disease and cancer risk while supporting diabetic health. Since rye is an outstanding source of cholesterol lowering soluble fibre, cardiovascular health is enhanced. This nutritious grain is also magnesium rich which helps control high blood pressure. Another advantage of rye is that it ferments in the gut, producing arabinoxylan, a short chain fatty acid. This in turn supports the immune system by triggering lymphocyte production while balancing blood sugar levels and lowering cholesterol. 
 
Rye provides an abundance of lignans, a phytoestrogen that protects breast tissue from the cancer inducing effects of oestrogen. Additionally, a study in Finland found that consuming rye bread offers protection against colon cancer. Rye binds to bile acids that may trigger this disease while safely eliminating them from the body. A separate Finnish study also found that consuming high fibre dark positive news for diabetics. Moreover, Rye is a natural cure for constipation and haemorrhoids. For centuries, Rye has been used to enhance insulin secretion while improving B cell function, which cleanses the stomach and intestines of impurities and parasites. 
 
Rye can help with weight management. Volunteers who consumed rye bread for breakfast felt less hunger throughout the day than those who consumed whole grain wheat bread. Dark rye bread was found to be the most successful in reducing hunger. 
Modern wheat’s intolerance v Rye and Spelt. 
 
An increasing number of the world populations are suffering from wheat-intolerance. Wheat is found in most of the breads sold in the world. 
 
(CBS News) Modern wheat is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist who has published a book all about the world’s most popular grain. 
Sources: 
http://www.cbsnews.com/news/modern-wheat-a-perfect-chronic-poison-doctor-says/ 
http://www.wheatbellyblog.com/ 
 
100% Rye bread and 100% wholemeal Rye has the following benefits: 
Improves digestion 
Help to loss weight 
Increases energy levels 
Help with eliminating sugar from Blood 
Improves bowel movement 
Improves mental function and a happy mood 
Spelt bread, although still wheat, it’s called the good wheat as it is an ancient wheat compared to modern wheat that has been modified in the early 60’s with the intention to eradicate famine around the world. 
 
Please visit us for genuine wheat-free selection of breads, all baked nightly, free of chemicals and additives by a German Master Baker. 
 
Source: 
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=65 
Pretzels, Brezeln History or Legend? 
 
Documentation shows that pretzel were used in the bakery emblems of baker guilds in Southern Germany since 1111. In the 12th century Hortus Deliciarum from the Southwest German Alsace (today France) may contain the earliest depiction of a pretzel. In the 16th century, the Souther German tradition of eating pretzels during Good Friday dinner is introduced. 
 
Within the Catholic church, pretzels are regarded as having religious significance for both ingredients and shape. Pretzels made with a simple recipe using only flour and water could be eaten during lent, when European Christians were forbidden to eat eggs, lard, or dairy products like milk and butter. As time passed, pretzels became associated with both Lent and Easter. Pretzels were hidden on Easter morning just like eggs are hidden today an are particularly associated with Lent, fasting, and prayers before Easter. 
he classic pretzel’s three-hole shape begins to take form. The three holes represent the Christian Trinity of “Father, Son and Holy Spirit,” and pretzels are thought to bring luck, prosperity, and spiritual wholeness. 
 
The wedding phrase “tying the knot” got its start when a pretzel was used to tie the knot between two prominent families. The Pretzel’s loops stood for everlasting love. 
 
The Laugenbrezel is accredited to the Bavarians. The saga goes that on the morning of February 11, 1839, Anton Nepomuk Pfanenbrenner, the baker for the Munich Royal Café, was preparing some sweet pretzels for his guests. He wanted to brush the pretzels with sugar-water, but accidentally used the Natronlauge, the sodium hydroxide solution being used to clean and disinfect the bakery. The baker decided to bake the pretzels anyway. The pretzels came out of the oven with a unique brown crust, soft center, and delicious taste. 
Pretzels today continue to be formed by hand as has been done throughout history. Bakers spend years perfecting the pretzel-forming technique. First, the dough needs to be rolled out. Both ends of the strand are held up, and through a quick swing, the center of the strand is twisted. The ends are then pressed onto the body of the pretzel. This process, when perfected, takes only seconds, but it needs a lot of practice to get it right. 
 
German bread and cakes – Deutsches Brot und Kuchen 
 
Always top of our mind are our strict standards when baking our German Bread. As all our products are freshly baked on premises, they have a superior flavour and texture that can’t be re-created by using pre-mix or frozen materials. 
Rye Sourdough Bread 
Rye only Bread 
Rye Wheat Bread 
100 % Wholemeal 
Sunflower Bread 
Paderboner Bread 
Spelt Bread 
Tower Bread 
Pumpernickel 
German Stick 
 
German Rolls – Deutsche Broetchen 
 
Plain rolls – semmels 
Poppy Rolls mohn brotchen 
Sesame Rolls 
Cheese Bread 
Rye Sunflower Rolls 
Multigrain Rolls 
Pumpkin Rolls 
Raisin Rolls 
Cheese Sticks 
 
 
German Pretzels and Laugen Rolls – Bretzels 
 
Salted Bavarian Pretzels 
Cheese Pretzels 
Laugen Sticks 
Laugen Rolls 
German Cakes – Deutsche Kuchen 
 
Marble Cake 
Fresh Plum cake 
Quark Almond Cake 
Cheese Cake 
Apricot Cake 
Pear Almond Cake 
Old German Fruit Cake 
Butter Almond Cake 
Mandarin Cheese Cake 
Chocolate Pear Cake 
Fruit Cake 
Quark Apricot Cake 
Crumb Cake 
Quark vanilla Cake 
Genuine Black Forest Cake 
Cheese Cream Cake 
Chocolate Cream Cake 
Apple Strudel 
Bienenstich Cake 
 
Special 
 
Showcase’s Wedding Cakes, birthdays cakes and other special occasions made to your own requirements. 
 
Note : we don’t have cakes on display as they are freshly made on order.