Mischbrot is the German word for bread made with mixed grains. Germans love their bread and when we came to this country several decades ago what we missed most was our bread. For years we just made our pilgrimages to the German delis until i started experimenting with making my own sourdough starter. I ended up basing my recipe on the no knead method because it produced such a good crust. <br /> <br /> After reading all the master bread baker books with their percentages and rather complicated and super precise measurements i threw caution to the wind and went on instinct. I find that this final recipe is very forgiving and yields a very hardy bread that stays tasty for at least four days, if it lasts that long.

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