The German “Butterbrot” – “bread-&-butter”
Buns, toast and baguettes may be major rivals, but Germany’s typical “Butterbrot” is still very popular today.
In the Rhineland they call it a “Bütterken”, in Saxony a “Bemme” and in Berlin a “Stulle”. The names may vary greatly, but they all designate one and the same thing: bread-&-butter, the German “Butterbrot”. For centuries now, a slice of bread with butter and a filling on top has made many a German’s day. Be it for breakfast, dinner, or as a snack, German cuisine has always included the “Butterbrot”. Indeed, back in 1525 Martin Luther said it was “good nutrition for children” and even Johann Wolfgang Goethe had his protagonist Werther chip in about 200 years later, sharing “his Butterbrot and curdled milk” with other children.
Simple – and varied for every occasion
So what exactly goes to make up a “Butterbrot”? And why is it so popular in Germany of all places? Originally it was simply a slice of bread with butter spread on top. Today, or so most Germans would say, it is a slice of bread with some ham, salami or cheese on top, usually with butter in-between, although this is not obligatory, and often people opt for margarine, cottage cheese, mustard or tomato puree instead. Fans of healthy food love to combine their “Butterbrot” with fresh ingredients such as tomato, cucumber or lettuce, or experiment with vegetarian or vegan spreads, long since a firm part of the assortments on offer in many a supermarket. Today spelt, tomorrow rye. One day savoury, the next day sweet. Hardly any other meal is as versatile as a “Butterbrot”. Added to which it is simple to prepare, nutritious and tasty, and can easily be eaten on the go – meaning adults and kids alike take it to school or work for a snack in-between things.
It’s easy to guess why specifically Germans so favour their “Butterbrot”: Germany boasts around 300 different types of bread, and therefore is clearly the no. 1 in the bread league tables. And if you have that many different types of bread to choose from, you invariably eat a lot of it, namely about 80 kilos per capita per annum. So it is hardly surprising that the “Butterbrot” is still so high on countless Germans’ list of culinary delights.
Day of the German “Butterbrot”, 25 September 2015