Mischbrot (pronounced as /de/,) is German bread made from the mixture of wheat and rye flour with sourdough or yeast. It is known as Graubrot in some regions of Germany (e.g., parts of North Rhine-Westphalia, Bavaria and Hesse) or as "Black bread" in southern Germany, Austria,[1] 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.