According to the Leitsätze für Brot und Kleingebäck (guidelines for bread and morning goods), coarse grain bread is made from at least 90 % coarsely ground grain. The types of grain used are named in the trade name, e.g. „coarse rye bread“ or „coarse spelt bread“. If different ground cereal products are used, they must be listed accordingly in the name, e.g. „coarse rye and wheat bread“.
Consumers often equate coarse grain bread with wholemeal bread. However, wholemeal bread may only be made from wholemeal products that contain all grain components , including the germ. The proportion of wholemeal products must be at least 90 %. Coarse wholemeal rye bread therefore contains at least 90 % coarse wholemeal rye in the grain portion. At least two thirds of the required amount of acid comes from sourdough [see Leitsätze für Brot und Kleingebäck 2021 (guidelines for bread and morning goods)].
Both, „coarse grain“ and „coarse wholemeal grain“ can be used for the production of coarse grain bread. However, coarse grain does not fulfil the requirements for wholemeal products, as the seedling has been removed. The advantage of coarse grain is the longer shelf life, as the fatty germ can easily become rancid if stored for longer periods of time and at higher storage temperatures. This is noticeable through a musty odour and a bitter aftertaste of the baked goods.
To produce coarse wholemeal grain bread, coarse wholemeal grain must be used in order to fulfil the wholemeal claim. To prevent the coarse wholemeal grain from becoming rancid, they must be stored in a cool place for longer storage periods.