Nordwestzentrum, Frankfurt am Main, Germany.
One of the things that I cannot seem to ever get used to in Germany is the Brot (bread). Especially when compared to American-made bread, which is universally horrible and often disgusting, German Brot is simply amazing. I have spent these past few months trying to identify which type of Brot is my favorite, but they all are so wonderful that my favorite is usually the one I am eating at that very moment.
All of the German Brot that I’ve tasted so far have a hard outer crust while the inside is dense and chewy and tremendously flavorful. Although butter or fruit jams are delicious toppings, I actually prefer my Brot plain, so I can enjoy the flavors and textures.
Being unable to identify which is my favorite Brot hasn’t stopped me from designing and conducting numerous preference tests to solve answer this question. Preliminary test results indicate that I prefer dark Brot (rye, especially) that have been rolled in lots of whole seeds (sunflower or pumpkin are favorites) prior to baking. This means, of course, that I must participate in many more taste tests before I can identify which Brot is my favorite.