Mischbrot

Mischbrot (German: [ˈmɪʃˌbʁoːt/] ⓘ, lit. 'mixed bread') is <a href="/facts/German_bread/YzIMtR8p">German bread</a> made from the mixture of <a href="/facts/Wheat_flour/AauucBTS">wheat</a> and <a href="/facts/Rye_flour/LwdwSNcp">rye flour</a> with <a href="/facts/Sourdough/KlRTkcjX">sourdough</a> or <a href="/facts/Yeast/eGD24nfI">yeast</a>. It is known as Graubrot (lit. 'grey bread') in some regions of <a href="/facts/Germany/paluuWBX">Germany</a> (e.g., parts of <a href="/facts/North_Rhine-Westphalia/0QmCWxjo">North Rhine-Westphalia</a>, <a href="/facts/Bavaria/CLbr6NIG">Bavaria</a> and <a href="/facts/Hesse/kEmEjUK9">Hesse</a>) or as "<a href="/facts/Black_bread/JQDkF8ut">Black bread</a>" in southern Germany, <a href="/facts/Austria/4qWIMIyc">Austria</a>, and <a href="/facts/Switzerland/LcGuxeTe">Switzerland</a>.
It has a milder taste than <a href="/facts/Rye_bread/JQDkF8ut">rye bread</a> and looser <a href="/facts/Bread_crumbs/YroGIVHT">crumbs</a>. Most of the bread offered in Germany is mischbrot.
A distinction is made between two categories, namely "Rye mischbrot" and "Wheat mischbrot", each of which must consist of more than 50 percent of the corresponding grain type.

Mischbrot open-in-new

Mischbrot