Bakers push for German bread’s recognition by Unesco

SCHWANTE, Germany: “It’s a sense of home,” German master baker Karl-Dietmar Plentz muses, dipping his hands into a tray of flour and letting it run through his fingers as 26 types of bread bake in the ovens of his 136-year-old family business.

Behind him a worker deftly kneads two pieces of dough into identical loaves, one in each hand, as they roll off a cutting machine. They belong to a batch of ‘potato bread’, one of Plentz’s specialities that is still partly made the way his grandfather did it.