Mischbrot

{{Short description|German wheat and rye bread}}

File:Mischbrot-1.jpg

Mischbrot ({{IPA|de|ˈmɪʃˌbʁoːt/|lang|De-Mischbrot.ogg}}, {{literal translation|mixed bread}}) is German bread made from the mixture of wheat and rye flour with sourdough or yeast. It is known as Graubrot ({{literal translation|grey bread}}) in some regions of Germany (e.g., parts of North Rhine-Westphalia, Bavaria and Hesse) or as "Black bread" in southern Germany, Austria,[https://www.lebensmittellexikon.de/kulinarisches-woerterbuch/deutsch-oesterreichisch/ Lebensmittellexikon.de: Kulinarisches Wörterbuch Deutsch – Österreichisch] (in German) and Switzerland.

It has a milder taste than rye bread and looser crumbs. 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.