Central European breads and places to find them

[Aleina Dee]

http://www.cuisine.com.ar/despliegu...90&PHPSESSID=19daf5dfce486c14e337901637d955e9

A blog post of various bakeries specialising in this kind of bread.
The ones that seem promising to me are :

PANADERÍA RENANIA de la familia Von Brocke. Elaboran variedad de panes de centeno y con centeno y son quienes hacen los panes reconocidos panes Westfalia. Tienen 3 locales en el Gran Buenos Aires: Güemes 2622; 4760-0406, Florida, partido de Vicente López; Güemes y Eduardo Costa, Acassuso, partido de San Isidro.

Renania has existed for nigh on 50 years now and seem to be the go to authority on bread baking the old way.

And then there is

LOS PANES DE LILY, anteriormente llamados de Betty. su prima. Lily heredó el know how para continuar con la herencia de panes centro-europeos. La Pampa 2029, Ciudad de Buenos Aires. T.E.: 15-4495 8104 y 4703-2321. www.panescentroeuropeos.com.ar

 

[TERKILD]

Was missing shops like this for the last 18 months....ended up buying a bread maker..... Anyway, gonna try your tip! Thanks!

 

[Aleina Dee]

You are welcome.
I will be going to Renania next week and will report. If anyone wants me to look for anything let me know. I can pick it up for you and deliver around Plaza Italia .

 

[Aleina Dee]

Ok, today I went to Renania. I went late in the afternoon and they did not have all the breads anymore, but what I could see was :

Zeppelin (Mischbrot)
Tirolesa (Tiroler Graubrot)
Cossack bread
bread of the Hausbrot type with various seed mixes
long life Vollkornbrot ,like the Mestenmacher mentioned in a previous thread.
Brezel y Laugenbroetchen.

I tried the basic Zeppelin and yes it is the real deal. The bakery is less than a mile from me so I will be a regular.

 

[TERKILD]

Now I need to try!
The problem here in BA is to find the good compact heavy style centena bread that we are used to in Europe...Hope they have it there.
Have you found that type there?
(Its a very long baking procedure, sometimes 10 hours by low heat)

 

[Aleina Dee]

Yes,I know the type you mean . I am not sure as their stocks were depleted and so I did not see Rye bread of that type.They had the Hausbrot type,the one without the crispy crust that is baked in a mold, but not the traybaked variety. However we have done a lot of damage to the Zeppelin already, so on Monday I will make the doggie happy and take her for a long walk in the morning.

 

[Aleina Dee]

Thinking about it , Kosakenbrot/Cosack bread is 60 % rye and 40% wheat and usually very dense so it might hit the spot . 100 % rye you will only get in the form of sourdough and that I have not seen today but I will ask next time.

 

[TERKILD]

Ok, great! Tried many times to make the rye bread at home, but its a little bit more complicated, and, in a bread maker, forget it!
Needs the sourdough and need hours of hours to bake.....minimum 3 hours but very often half a day or so!
But, the bread is the best, one slice of it and you are ready for a marathon!
Let me know you new findings please! )))