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> Germans tend to make a "hardier" bread (from not including a leavening agent) that isn't super soft and their culture has quirks about the topic, but it doesn't mean that there isn't healthy sugar-free and preservative-free bread in the US. German bread isn't "healthier" because it doesn't use yeast.

Agreed. I just wanted to point out the confusion/misunderstanding that happens around this topic. Germans have the deeply ingrained (pun) idea that only the harder bread is healthy (and has earned the right to be called "(proper) bread"), and the softer versions are not. I just very much prefer the slightly harder/denser ones (that still contain yeast) with a nice crunchy crust, and found them very difficult to get in the US whereas in Germany they are everywhere, presliced or not.

And, no, I am not talking about Pumpernickel-style breads either. That's another category: "soft/white bread", "(typical/standard) bread" (which is a range between white and black in terms of softness/grain size and can be all wheat, or other grain), and "black breads" like Pumpernickel or Barbara Rütting.

It is telling that the dark Rye bread picture on Wikipedia is used on German, Russian and Platt Wikipedia, but not on English Wikipedia. https://commons.wikimedia.org/wiki/File:Vaasan_Jyv%C3%A4viip...

I get "The request is blocked." when trying to open your link. (and you posted the same link twice)