Krosskorn

Krosskorn is a type of dark rye bread originating from Germany and other parts of Central Europe. Its name, literally translating to "cross grain" or "cracked grain," refers to the distinct texture of the bread. This texture is achieved by using whole, coarsely ground rye berries, often mixed with other grains like wheat or barley.

The bread is characterized by its dense crumb and hearty flavor, with a slightly sour undertone typical of rye. Krosskorn is typically made using a sourdough starter, which contributes to its unique taste and improves its keeping qualities. The coarsely ground grains are visible throughout the bread, giving it a rustic appearance.

Historically, Krosskorn was a staple food, valued for its nutritional content and ability to be stored for longer periods. It is often served in thin slices and can be enjoyed with a variety of toppings, such as butter, cheese, cold cuts, or jams. Its substantial texture makes it a filling option for breakfast or lunch. While regional variations exist, the core characteristic of using coarsely milled grains remains consistent across different preparations of Krosskorn.