Of course it's just a gimmick, but since it does not cost more than flowerless bread, I thought I'd give it a try. It does not taste of flowers - they are just on top, not in the dough. You can see it in the picture with the slices cut off that it is just normal, plain, good bread.
And what is the point of this post? To break up the row of four book reviews. As mentioned before, this series of reviews was due to me not having much time for anything else but work recently. A very busy period is slowly coming to an end; October should be a bit quieter work-wise, with more time for my blog (and yours!) again.
What a brilliant idea, wild flower bread. That would be fun to serve people, I have not seen it before.
ReplyDeleteI ate it all alone, but you are right, it would make a nice addition to a breakfeast or brunch with friends.
Deletea unique gift in lieu of stemmed flowers!
ReplyDeleteI had not thought of that, Nonnie, good idea!
DeleteIt's pretty! Almost too pretty to eat.
ReplyDeleteBut only "almost" :-) It's still just a loaf of bread :-)
DeleteI've been pondering on this and trying to think of something even more unusual but I can't.
ReplyDeleteAlthough I have been to this (and many other) bakeries regularly all my life (that must sum up to thousands and thousands of times), I've not come across the Wildblumenbrot until very recently.
DeleteI thought all bread was made from flour.
ReplyDeleteI hope you still think it is.
DeleteThis made me laugh. Meike, you are so funny.
DeleteWhat a lovely idea to put flowers on top like that. They add such a nice touch to life! I wanted to tell you that I dreamed about you the other night - all I can remember is that you came over to visit and stay with us a while!!
ReplyDeleteThat's interesting, Nan! I hope the dream was pleasant and I did not turn into a nightmare-guest :-) (I usually am a very easy house guest, trying to be invisible when people are busy, and help them with whatever task is on hand, and generally just fitting in as best as I can.)
Delete"Wildblumenbrot" sounds like a good name for a heavy metal band. Adrian will be the nutter on the drums. Graham will be the calm and slightly aloof bass guitar player. I will play lead guitar like Jimi Hendrix and you will be the wild child screaming into the microphone about librarianship and country walks. You will need to buy a black leather motorcycle jacket with the name of our band in brass studs on the back.
ReplyDeleteThanks YP. I rather fancy being calm and slightly aloof.
DeleteI need to grow my hair before I can become member of a heavy metal band!
DeleteI could be the President of the Fan Club! Yes, I could do that.
DeleteIt is very beautiful bread, and who knows what special minerals or vitamins are in the flower petals!
ReplyDeleteYes, who knows! It's like drinking a cup of herbal tea with my sandwich :-)
DeleteIs there any bread better than German bread?
ReplyDeleteIf only I had access to a decent German baker. The bread here has come on over the decades but purely English bread is still pretty much rubbish. Like English potatoes. Yuk!
Which varieties of English potatoes are you referring to Friko? Around eighty varieties are grown commercially but there are dozens of other varieties that are only grown by amateur enthusiasts. Surely all of the eighty commercial varieties can't be bad. Have you tried Osprey, Bambino, Pink Fir Apple, Inca Dawn, Red Duke of York? Until you have you should perhaps keep your "yuks" in check.
DeleteGermany is certainly the country with the most variety in bread and rolls, but so far, I've always found something I liked well enough in other countries, too. Then again, I have never spent more than four weeks anywhere else than home. From my sister, who lived in England for a while, I know that she did miss our Swabian Brezeln.
DeleteI have never had German potatoes but they must be very good.
DeleteI am amazed by the 80 varieties of English potatoes. I have never had a bad English potato. In fact, when we are in England, we take PHOTOS of the potatoes, they are just that noteworthy to us. My Dad grows potatoes in his garden here in Georgia and they are good...the ones from the grocery store...not so good.
My Dad is the potato-expert in our family. I don't buy them very often since I hardly cook for myself anyway, and when RJ is here on weekends, we cook other things (he tries not to eat too many carbs). But I love spuds and am astonished by the 80 varieties mentioned by YP - I think I could name maybe 5 or 10 German ones! "Sieglinde" comes to mind first of all, but of course there are many more, they are just not as well known.
DeleteI love the look of that flower bread. I'm wondering how they do it. If they put the flowers on before they bake it, they will go brown. Do they glaze it and sprinkle the flowers over the sticky glaze? I'm really intrigued! :)
ReplyDeleteHmmm good question, Jenny! There isn't any sticky glazing on the bread, just the normal "watery" one that you usually find on that type of bread. And I must say the flowers do come off very easily. Every time I took the loaf out of its bag, there was a little shower of flowers, and when I cut slices off for my meal, there were little dried flowers on the bread board. I am quite sure they are added after baking.
DeleteI love German bread and it would definitely top my list for 'bring home treats' with or without flowers .
ReplyDeleteReally? That's nice to know!
Delete