Weckle/Weck
A Swabian wedge of wheat roll, split, buttered and packed with Fleischkäse, a gherkin or a slice of cheese, sold fresh at bakery counters across Baden-Württemberg.
Die Brot- & Brötchensorten
Vollkornbrötchen
Whole grain roll; darker, denser, healthier option.
Vollkornbrot Sandwich
Whole grain bread sandwich; dense seeded bread with toppings.
Sesambrötchen
A sesame-crusted wheat roll from the German bakery counter, split and filled with ham, salami, turkey, raw ham or boiled egg at Bäckerei Middelberg.
Schwarzbrot Sandwich
A buttered slice of dark Schwarzbrot with sliced Holländer Käse, served cold with Altbier at the Pinkus Müller Altbierküche in Münster, Westphalia.
Schrippe
Berlin roll; elongated, crusty, the local term. Essential for Berliner döner and currywurst.
Rundstück
Hamburg lays warm pork roast on its own word for a roll and pours hot gravy over everything, lid included. Knife-and-fork harbor food that local lore calls the hamburger's elder.
Roggenbrötchen
Rye roll; darker, denser, for heartier sandwiches.
Roggenbrot Sandwich
Rye bread sandwich; medium-dark rye.
Pumpernickel Sandwich
Pumpernickel sandwich; very dark, dense, slightly sweet Westphalian rye bread (steamed for 16-24 hours). With butter, cheese, or ham.
Pizzabrötchen
Pizza roll; small roll topped with tomato sauce, cheese, toppings, baked. Bakery snack.
Mohnbrötchen
Poppy seed roll; roll with poppy seed coating.
Mehrkornbrötchen
Multi-grain roll; with various seeds and grains.
Laugenstangen Sandwich
A lye baton rolled long instead of round, split down its length like a sub roll so a plain workday build gets crust in the first bite and the last, not just at the rim.
Laugenstange
A lye-dipped wheat baton from the bakeries of Baden-Württemberg and Bavaria, split and filled with butter, ham, cheese, or Leberkäse, with a glossy chestnut shell and coarse salt.
Laugeneck
A Laugeneck is a lye dough sheet cut into triangles, not shaped into rounds: more crust per corner, dipped in sodium hydroxide, split for butter, cold cuts, or warm Leberkäse.
Laugencroissant
Pretzel croissant; lye-dipped croissant, popular for sandwiches.
Laugenbrötchen
A lye roll split for cold butter, hot Leberkäse with sweet mustard, ham and Emmentaler, or Obatzda, and eaten within hours of baking.
Kürbiskernbrötchen
Pumpkin seed roll; roll topped with pumpkin seeds, popular for sandwiches.
Krustenbrot Sandwich
Germany's crust loaf, baked dark and hard on the oven floor for close to an hour, so that cutting the sandwich shears the filling and the first bite has to break through the shell.
Kaisersemmel
Kaiser roll; round roll with star-pattern crispy top, soft interior.
Graubrot Sandwich
'Gray bread' sandwich; mixed wheat and rye bread, lighter than Schwarzbrot.
Dinkelbröcthen
A spelt Brötchen from the grain that once dominated Württemberg's fields: nutty, close-crumbed, steam-baked, and best bought the morning it comes out of the oven.
Ciabatta Brötchen
Ciabatta roll; Italian-style bread, popular for sandwiches.