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A cool bread product (imo)

lizzie

lizzie

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I am always one to try something new and unusual. We have what are called "Big Lots" stores in this area, and what I like about them is that you can find unusual products there, often in the food section. A few weeks ago, I bought a product called "Fitness Bread" to try, which is rye based with other whole grains. It's made in Germany, and a really dense, moist, heavy, grainy bread. Imo, it's not as good for sandwiches, as it is for toast, and I like to eat a slice of buttered toast with some honey yogurt, rather than having desert in the evening. It's admittedly not suited to the tastes of everyone, but if you like sort of grainy heavy dark breads, give it a try if you come across it. You can order it online, but so far, I'm able to pick it up locally. I've tried the fitness bread, and bought some of their pumpernickel a few days ago. Both are good, although I preferred the fitness bread taste a little.

Mestemacher | Product Line
 
lizzie said:
I am always one to try something new and unusual. We have what are called "Big Lots" stores in this area, and what I like about them is that you can find unusual products there, often in the food section. A few weeks ago, I bought a product called "Fitness Bread" to try, which is rye based with other whole grains. It's made in Germany, and a really dense, moist, heavy, grainy bread. Imo, it's not as good for sandwiches, as it is for toast, and I like to eat a slice of buttered toast with some honey yogurt, rather than having desert in the evening. It's admittedly not suited to the tastes of everyone, but if you like sort of grainy heavy dark breads, give it a try if you come across it. You can order it online, but so far, I'm able to pick it up locally. I've tried the fitness bread, and bought some of their pumpernickel a few days ago. Both are good, although I preferred the fitness bread taste a little.

Mestemacher | Product Line
Click to expand...

That bread looks dense. Kinda reminds me of chopped bread with its density. Definitely an old world bread that's for sure. I usually get 12 grain bread and that's dense compared to normal breads. That Mestemacher makes my twelve grain look like Wonder Bread. I bet a slice of that stuff has gots some heft to it. Get a work out just eating it so heavy.
 
What was interesting was going to the Mestemacher link and then going to the company history. < Mestemacher | History >

We are looking at Germany in 1871.

>" he story of "Wilhelm Mestemacher Pumpernickelfabrik" began in 1871 in Gütersloh as a town bakery at Eickhoffstr. 2 (formerly Bahnhofstr. 497). The master shoemaker Johann Heinrich Mestemacher established a bakery there for his 20 year-old son and master baker Wilhelm. After the primary school, Wilhelm Mestemacher attended high school for some years and then started his vocational training at his father´s request..."<

That's something that many in America have been advocating in America for decades. Vocational training for those who don't intend to enter a career that requires a college education. It seems the Germans have been doing it right for over 140 years.

But I digress. Back to European breads.
When I was growing up there were European type bakeries all over SoCal. Today there's probably lest than a dozen with in a hundred miles radius. Right off hand I can only think of one real neighborhood butcher shop where beef halves, dead hogs and chickens are delivered to the butcher and he cuts, saws, grinds and produces his own sausages, etc.
 
APACHERAT said:
What was interesting was going to the Mestemacher link and then going to the company history. < Mestemacher | History >

We are looking at Germany in 1871.

>" he story of "Wilhelm Mestemacher Pumpernickelfabrik" began in 1871 in Gütersloh as a town bakery at Eickhoffstr. 2 (formerly Bahnhofstr. 497). The master shoemaker Johann Heinrich Mestemacher established a bakery there for his 20 year-old son and master baker Wilhelm. After the primary school, Wilhelm Mestemacher attended high school for some years and then started his vocational training at his father´s request..."<

That's something that many in America have been advocating in America for decades. Vocational training for those who don't intend to enter a career that requires a college education. It seems the Germans have been doing it right for over 140 years.

But I digress. Back to European breads.
When I was growing up there were European type bakeries all over SoCal. Today there's probably lest than a dozen with in a hundred miles radius. Right off hand I can only think of one real neighborhood butcher shop where beef halves, dead hogs and chickens are delivered to the butcher and he cuts, saws, grinds and produces his own sausages, etc.
Click to expand...

We got some great local bakeries up here, including a local Pyrenees bakery. They and San Luis Rey do awesome sourdough bread. Go to the Pyrenees and get it just after they pull it from the oven. With some real sweet cream salted butter, ohhh baby.
 
PirateMk1 said:
That bread looks dense. Kinda reminds me of chopped bread with its density. Definitely an old world bread that's for sure. I usually get 12 grain bread and that's dense compared to normal breads. That Mestemacher makes my twelve grain look like Wonder Bread. I bet a slice of that stuff has gots some heft to it. Get a work out just eating it so heavy.
Click to expand...
It is most definitely not Wonder white bread. :lol:
It is dense enough that it has an almost moist, oily, "rubbery" quality. I keep it in the fridgs, because I bet it molds quickly.
 
lizzie said:
It is most definitely not Wonder white bread. :lol:
It is dense enough that it has an almost moist, oily, "rubbery" quality. I keep it in the fridgs, because I bet it molds quickly.
Click to expand...

Sounds almost like a pound cake. I keep all my bread in the fridge. Everybody calls me insane for doing it, but I cant keep bread in the house otherwise. Sounds like something I should try. How well do you think it would pair with a peanut butter?
 
PirateMk1 said:
We got some great local bakeries up here, including a local Pyrenees bakery. They and San Luis Rey do awesome sourdough bread. Go to the Pyrenees and get it just after they pull it from the oven. With some real sweet cream salted butter, ohhh baby.
Click to expand...

I've heard of Pyrenees Bakery.

Bakersfield correct ?
 
PirateMk1 said:
Sounds almost like a pound cake. I keep all my bread in the fridge. Everybody calls me insane for doing it, but I cant keep bread in the house otherwise. Sounds like something I should try. How well do you think it would pair with a peanut butter?
Click to expand...
Imo, it is good with peanut butter, but it depends on whether or not you like the strong taste combination. The darker grains don't need much to add to taste.
 
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