Mischbrot

Mischbrot (German:

Black bread" in southern Germany, Austria,^[1] and Switzerland

It has a milder taste than

. 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

^ Lebensmittellexikon.de: Kulinarisches Wörterbuch Deutsch – Österreichisch (in German)

External links

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

[1] Lebensmittellexikon.de: Kulinarisches Wörterbuch Deutsch – Österreichisch (in German)

[1]