Nathan Myhrvold is the creator of the Modernist Baker and the lead author on a cookbook series of the same name. He tells us ...

Ava Celik's Gluten-Free Vollkornbrot (Whole-Grain German Bread) is gently sweetened with molasses and gets a boost of flavor from a mix of toasted sunflower, flax, pumpkin, and sesame seeds.

But the bread, the color of dark chocolate, dusted with flour and covered with rustic surface cracks, was astonishing. Reinhart thinks dense German breads are the next bread trend.

Germany boasts an astounding 3,200 different varieties of bread - and whether you're a fan of dark, nutritious rye or the humble Schrippe, there are five varieties you simply can't miss out on.

For instance, the first grain on the ingredient list of Dimpflmeier Bakery's Vollkornbrot Whole Grain Rye Bread is coarse rye meal followed by unbleached wheat flour, rye grain and rye flakes.