Mischbrot: Mischbrot is a German bread made with 70% rye flour and 30% wheat flour. The sourdough obtained with half (or more) of the rye flour gives the mischbrot a slightly tart flavor and a little airy crumb.
This bread, the most consumed in Germany, is sometimes flavored with bacon, lardons, onions, etc.
It can be eaten several days after its manufacture.
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