Coarse grain bread is a strong type of bread with a dense crumb texture usually baked in loaf tins. It receives its coarse texture by the use of coarsely ground grain. Thanks to its long shelf-life and long consumption ability, coarse grain bread is ideal for stockpiling. The different production processes, the combination of different ground products and the variety of raw materials available today have resulted in many types of speciality coarse grain bread. Coarse grain bread plays an important role in northern and western Germany, Denmark and the neighbouring regions. In addition to the selection of high-quality raw materials, experience and special care are important for the production of coarse-grain bread.
Of all the types of coarse grain bread on offer, coarse rye bread is the most significant for the market. For this reason, the production of coarse rye bread is the main focus of the following sections.
