Bread in Germany. With regard to bread, German cuisine is more akin to Eastern than to Western Europe. Depending on definition there are 300-600 different types of bread, ranging from white wheat bread to grey bread (Graubrot) and "black" (actually dark brown) rye bread (Schwarzbrot). Most types of bread contain both wheat and rye flour (hence Mischbrot, mixed bread), and often wholemeal and seeds (such as linseed, sunflower seed, or pumpkin seeds) as well. Pumpernickel, a Westphalian black bread, is not baked but steamed, and has a unique sweetish taste.

Germany has the widest variety of bread available to its residents. About 6,000 types of breads and approximately 1,200 different types of pastry and rolls are produced in about 17,000 bakeries and another 10,000 in-shop bakeries. Bread is served with almost every (non-main)-meal. Bread is not considered a side dish and is considered important for a healthy diet.

Bread is a big part of the German diet, and usually eaten for breakfast and as sandwiches in the evening, rarely as a side dish for the main meal. The importance of bread (Brot) in German cuisine is also illustrated by words such as Abendbrot (supper, literally Evening Bread) and Brotzeit (snack, literally Bread Time). In fact, one of the major complaints of German expatriates in many parts of the world is their inability to find acceptable local breads.