Mischbrot ( ) is

German bread The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbo ...

made from the mixture of wheat and rye flour with

sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ...

or yeast. It is known as "Gray bread" in some regions of Germany (e.g., parts of North Rhine-Westphalia, Bavaria and Hesse) or as " Black bread" in southern Germany, Austria,Lebensmittellexikon.de: ''Kulinarisches Wörterbuch Deutsch – Österreichisch''
(in German) and

Switzerland ). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...

. 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.

References

{{Reflist

External links

The Guiding Rules of Breads and Buiskets (BMEL)
��in German） Breads German cuisine