Darkish bread with grains

Dark, grainy breads, somewhat dense and immensely filling are among the things I miss the most about living in Norway and Germany. In Europe, you can go into any grocery store and pick up one of these beauties, or, better yet, zip by one of the bakeries on every street corner for amazing selections of breads with whole grains, seeds, rye, oats, barley, millet, or wheat. Or, if you’re in the mood for something lighter or sweeter, there’s ciabattas, baguettes, or wheat rolls,  raisin breads and “julekake” and “voerterkake” in Norway, and rolls, pretzels, and croissants are all proudly displayed in the glass counters. In Norway, we eat bread for breakfast and lunch; in Germany they eat bread for breakfast and dinner–the third meal of the day usually consists of something hot.

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