"Torben M. Hansen" <torben@here.th> wrote in message
news:bvbaa3$cua$2@ml.accsnet.ne.jp...
> Ryan Ginstrom wrote:
> >
> > buttermilk is usually "bataa miruku" but you will likely have a hard
time
> > finding it. It's not that hard to make though, just get some extra rich
> > cream and shake away. As a bonus you get some fresh butter.
> >
>
> Yes, in principle I guess that would work. However I need 1/2 liter of
> butter milk per bread, so unless anyone would like to buy a kilogram of
> butter every time I bake, I don't think it is the way to go.

Hey, you need something to slather onto all that bread, right?

So maybe the milk and vinegar thing would work.... or maybe add a bit of
buttermilk for the flavor.

> Yes, I have also found something that they call rye bread. There is a
> German restaurant here in Tsukuba (in Seibu) where they serve some rye
> bread. It to dry and without any texture. I also found some in a Finish
> bakery in Tokyo, but this was very sweet.

That essen place seems to have about 8 varieties of rye bread: walnuts,
currants, fruit, pumpernickel, plain rye bread, Mischbrot... Maybe one of
them doesn't taste like crap.

> I think what I'm looking for similar to what is called Vollkornbrot im
> Germany.

Too bad you don't live in Aichi. We had a guy from the other Austria (the
one in Europe) who said he found decent Vollkornbrot at a local German
bakery. Nevertheless, if he found that in bumfucked Aichi, you should be
able to find it in Tokyo, you'll just have to look.

And if you can find the rye yourself, you can do it the way you like despite
Japanese tastes.

> > For instance, here is a German-style bakery in Tsukuba that will
deliver:
> > http://homepage1.nifty.com/essen/
> >
>
> It seems to be in Mito though. I'll try to go there some day,

Oops, you're right. Now where did I get that Tsukuba thing from?

> unfortunately my Japanese is not good enough to expect to get the right
> thing if I order some.

You could try telling them you want something like フォルコルンブロート
forukorun burooto no you na raimugi pan ga hoshii desu


-- 
Regards,
Ryan Ginstrom