On Tue, 26 Jul 2005 20:39:49 +0000, Katharina wrote:

> I'm a 100% Kraut and I have a package of very dark Mestemacher Whole Rye
> Bread With Muesli in front of me. [...]

That's *one* sort of "Vollkornbrot", but rather not the common bread we
called "Schwarzbrot" (the very dark full grain bread)

> Never had Vollkornbrot with baking soda.

Right, baking soda is good for Bavarian Pretzels and other soda bread
stuff. Never used it for Vollkornbrot.

> Molasses or Zuckerruebensaft is
> only used in Pumpernickel.

Nope. Sorry, Pumpernickel is one sort of "Schwarzbrot" but Schwarzbrot
isn't always Pumpernickel. Zuckerrübensaft makes he dark color in all
sorts of Schwarzbrot.

Jens