Why go
Bread is central to breakfast and to Abendbrot, the traditional bread-based supper. Compare a mixed wheat-and-rye Mischbrot with a denser whole-grain Vollkornbrot or Pumpernickel. Those differences can change a simple cheese or cold-cut meal as much as the topping does.
The full story
Bread is usually more than a side item in Germany. Rolls are common at breakfast, and sliced bread can form the base of an evening meal. The word Abendbrot literally points to that older supper pattern. Rye is especially important, though bakeries also use wheat, spelt, oats and other grains. Mischbrot means a mixed loaf, often combining wheat and rye. Vollkornbrot identifies whole-grain bread, which may include visible seeds. Schwarzbrot is a broad name for dark bread rather than a promise of one exact recipe. Pumpernickel is a distinct, dense and slightly sweet dark loaf; it does not stand for every German rye bread. Sourdough appears in many traditional loaves. When choosing bread, ask or look for the grain and style instead of judging from appearance alone. A lighter mixed loaf and a compact whole-grain slice serve quite different tastes.