krosse
Krosse refers to a type of German bread that is characterized by its dark color and dense, chewy texture. It is typically made from a combination of rye flour, often whole rye, and sometimes wheat flour. The dough for krosse is usually allowed to ferment for a longer period, contributing to its distinctive flavor and keeping qualities. The crust is often a prominent feature, being thick and somewhat hard, which gives the bread its name, as "krosse" can translate to "crisp" or "crusty" in German.
The bread is a staple in many German-speaking regions and can be found in various forms, with