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Mischbrot (, ) is German bread made from the mixture of wheat flour 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, Lebensmittellexikon.de: Kulinarisches Wörterbuch Deutsch – Österreichisch (in German) and Switzerland.
It has a milder taste than rye bread and looser Bread 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.
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