The Whole Grain German Bread Tradition

German bread is not your usual breed of breads. It is neither white nor starchy, a common characteristic associated with the better known European bread varieties of countries like Italy and France.

Rather, it is coarse and unrefined, composed mainly of whole grains, such as rye, spelt, millet and wheat – usually in pure form giving it a density that far outweighs any fluffy focaccia, oily ciabatta or slender French baguette. It is unique and unlike any other bread variety known to Europe, distinguishing it as a significant aspect of German food culture.

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And yes, you can find German style bread in the USA: