( 1 reviews )
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( 4 of 4 found this review helpful ) Posted: 01-03-2006
I love dark bread, better than cake. If it's whole grain and sourdough, even better. Mestemacher makes incredible bread--dense, thinly sliced and often with whole grains of rye or wheat or sunflower imbedded in the slices. This bread is great toasted with a shaving of cheese or a smear of butter. One slice and a hard boiled egg is a great breakfast. I also like the German idea of "Vesper" meals or "Brotzeit" (the German term depends on where you live.) For me, a slice with some dark greens in a salad (like arugula or spinach) and a bit of cheese makes a full meal when I don't want something heavy at night. I'd rather eat a hot lunch and skimp at dinner with a slice of good bread and some veggie salad or fruit. Why we don't bake "real" bread in the US perplexes me. We all like to eat it, but we just don't bake it. Since I can't wander down to the local "Bakerei" and order a fresh loaf of 100 pct rye, this is the next best thing. And a good thing it is, too.
