kommissbrot
{{Short description|Type of German bread}}
{{about|the German bread|the car|Hanomag 2/10 PS}}
{{Infobox prepared food
| name = Kommissbrot
| image = File:Kommissbrot.jpg
| caption =
| alternate_name =
| country = Germany
| region =
| creator =
| course =
| type = Sourdough
| served =
| main_ingredient = Rye and wheat flour
| variations =
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| other =
}}
Kommissbrot, formerly Kommißbrot ({{IPA|de|kɔˈmɪsˌbʁoːt|lang|De-Kommissbrot.ogg}}),{{Cite web | title =Kommißbrot | work =Kleines Brotlexikon | publisher =Museum der Brotkultur, Ulm | url =http://www.museum-brotkultur.de/pdf/06Brotformen%20und%20Brotsorten.pdf | access-date =1 September 2011 | archive-date =31 March 2012 | archive-url =https://web.archive.org/web/20120331132536/http://www.museum-brotkultur.de/pdf/06Brotformen%20und%20Brotsorten.pdf | url-status =dead }} (German: commissary bread[https://breadvillage.com/blogs/breadmeister-talk/quick-dictionary-of-common-german-bread-names Dictionary of German Bread Names], Bread Village) is a dark type of German bread, baked from rye and other flours, historically used for military provisions.{{Cite web | title =Kommissbrot | work =Bread | publisher =German Food Guide | year =2009 | url =http://www.germanfoodguide.com/breaddetail.cfm?bread_nr=9 | access-date =1 September 2011 }}
Description
Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it develops a crust only on the top. It is noted for its long shelf life.{{Cite web | last =Lüdtke | first =Karl-Heinz | title =Karl-Heinz Lüdtke autobiografy part 5 | publisher =Andre de Zwart | date =1999–2006 | url =http://www.dornier24.com/pages/people/ludtke/part05.html | access-date =1 September 2011 }}
History
Since the 16th century, Kommiß has been used as a word for a military troop, and so Kommißbrot was used to mean the bread provided for the military, since Brot is the German word for bread, and it came to be used to denote the type of bread.
The nutritional value of kommissbrot was studied by Prausnitz in 1893 and by Wenceslaus Plagge and Georg Lebbin in 1897.{{Cite book | last =Plagge | first =Wenceslaus |author2=Lebbin, Georg | title =Untersuchungen über das Soldatenbrot: Im auftrage des Königlichen kriegsministeriums (Medizinal-abtheilung) | publisher =Hirschwald | year =1897 | pages =234 | language =de }}{{Cite web | title =Kommissbrot | publisher =Alte Armee | url =http://www.altearmee.de/kommissbrot.htm | access-date =1 September 2011 }}
It was used as military provisions in World War I, when sawdust was sometimes added to compensate for shortages of flour,{{Cite web | last =Ganse | first =Alexander | title =War Economies | work =History of the Economy | publisher =World History at KMLA | date =15 February 2002 | url =http://www.zum.de/whkmla/economy/period/warecwwi.html | access-date =1 September 2011 }} and in World War II.{{Cite web | last =Byrne | first =Ciaran | title =Life in the Afrika Corps - Rations | work =from Elite Forces of the Third Reich | publisher =The Deutsches Afrikakorps Online Archive | date =12 December 2010 | url =http://deutsches-afrikakorps.blogspot.com/2010/12/life-in-afrika-korps.html | access-date =1 September 2011 }}{{Cite web | title =Medicine: Feeding the Reichswehr | work =Time Magazine | publisher =Time | date =28 July 1941 | url =http://www.time.com/time/magazine/article/0,9171,795450,00.html | archive-url =https://web.archive.org/web/20100624094216/http://www.time.com/time/magazine/article/0,9171,795450,00.html | url-status =dead | archive-date =June 24, 2010 | access-date =1 September 2011 }} A study by M. Gerson in 1941 concluded that kommissbrot covered the daily requirements of vitamin B1.{{Cite journal | last =Gerson | first =M. | title =Feeding the German Army | journal =New York State Journal of Medicine | volume =41 | issue =13 | pages =1471–1476 | location =New York | date =15 July 1941 | url =http://www.cancer-research.net/FeedingGermanArmy.pdf | access-date =1 September 2011 }}
Following World War I, it became available in civilian bakeries, and the recipe was changed to produce a softer bread.
In popular culture
In the 1920s, the Hanomag 2/10 PS compact car was given the nickname Kommissbrot because its shape resembled a loaf of that bread.{{Cite web | last =Gallina | first =Eric | title =Exhibition:Taxis of the World - Hanomag Kommissbrot | publisher =Car Design News | url =http://www.cardesignnews.com/site/home/rss_display/item140549/ | access-date =1 September 2011 | archive-url =https://web.archive.org/web/20120326005551/http://www.cardesignnews.com/site/home/rss_display/item140549/ | archive-date =26 March 2012 | url-status =dead }}{{Cite web | last =Bailey | first =John L. | title =A Love Affair (with old cars) | work =Northeast Journal | publisher =ASL Media | date =6 April 2010 | url =http://northeastjournal.org/articles/features/2-a-love-affair-with-old-cars | access-date =1 September 2011 }}{{Dead link|date=February 2020 |bot=InternetArchiveBot |fix-attempted=yes }}
In the Austrian documentary film Cooking History directed by Peter Kerekes, kommissbrot is used as an illustration of the quantity of ingredients required to provide food for a large number of soldiers.{{Cite web | last = Heiter | first = Celeste | title =Transcending Tragedy at Cinequest 2010 - Cooking History | work =Things Asian | publisher =Global Directions | date =3 August 2010 | url =http://www.thingsasian.com/stories-photos/41645 | access-date =1 September 2011 }}{{Cite web | title =Cooking History | publisher =Cooking History | url =http://www.cookinghistory.net/english.php | access-date =1 September 2011 | archive-url =https://web.archive.org/web/20111010002945/http://www.cookinghistory.net/english.php | archive-date =10 October 2011 | url-status =dead }}{{Cite web | title =EFA Documentary 2009 - Prix Arte: Nominations and Jury | work =Press Releases | publisher =European Film Academy | date =8 October 2009 | url =http://www.europeanfilmacademy.org/2009/10/08/efa-documentary-2009-prix-arte-nominations-and-jury-members/ | access-date =1 September 2011 | archive-date =31 August 2011 | archive-url =https://web.archive.org/web/20110831080958/http://www.europeanfilmacademy.org/2009/10/08/efa-documentary-2009-prix-arte-nominations-and-jury-members/ | url-status =dead }}
See also
{{Bread}}