American: American black bread not only uses a lot of rye (60%), baked in place, but also uses two tips to make the color and flavor are upgraded: coffee powder and toasted stale bread. Adding stale bread to the dough is a classic and traditional way to use up waste, extend freshness, lubricate the tissue, and add flavor. I've posted a bread recipe using stale bread before, but this time the difference is that I first toasted the stale bread until it is very fragrant, to maximize its flavor, then mixed it with coffee powder, soaked it in boiling water overnight, and then kneaded it into the dough, it is simply overflowing with aroma. Don't worry if you don't like coffee TX, the finished baked product doesn't really have a heavy coffee flavor, except that the flavors of the rye and stale bread itself are amped up.

German style: In Germany, the dough needs to be soaked in caustic soda water before baking. The unique shape of the Nutella bread has made him an icon in German bakeries, with a harder texture, firmer tissues, and coarse salt on top to add flavor, it can be a breakfast staple as well as a good accompaniment to downed German beer. In addition, the rye line of bread is a tradition in German bread. In the bitterly cold north of Germany, it is much easier to grow rye than wheat, and in addition, in order to keep out the cold, the German people, who often eat greasy food, also need to have some sour staple to synthesize, which determines the status of rye bread.

French: in France is the general family choose the most of a bread, the shape of the slender, skin part of the more, the interior has irregular air holes, than looks like the portion is much lighter. Because of the simplicity of the raw materials and the purity of the taste, it is well suited to be paired with a variety of dishes and exists as a staple.

British: The British school of toast eating, generally 7 ~ 8mm thin cut, light texture, slightly grilled on both sides, with black tea, and the most classic B.L.T (bacon, cabbage, tomato) is very common British sandwich.

Australian: In Queensland, Australia, you'll find the freshest cheeses, the strangest "bugs", and the most traditional cakes that are fresh, moist, and delicious.

Denmark: Danish bread, also known as risen starter bread, is soft, layered, creamy, and has a fluffy texture. The birthplace of this bread is Vienna, so in other origins nowadays, people call it Vienna bread.