For 25 years I've unsuccessfully been searching the Washington area for a source for the standard, ordinary German "Mischbrot" / "Graubrot", which is served all over Central Europe: dense texture, no caraway or other seeds, moderately but not exaggeratedly crusty crust, some variant of rye and some other grain,
There's frozen and thawed Dimpfelmeyer versions available at the German Deli on Lee Highway as well as at the Café Mozart - Deli on H Street [although Mozart often has stocked stale loaves]. Firehook has a "Landbrot" which is disappointing as well as far off the mark.
I've found only one fresh-baked unfrozen source for this kind of bread and its a good version - at the Swiss Bakery [9536 Old Keene Mill Road near Rolling Road in Burke] but it is a major expedition from where I live, as are sources in Baltimore.
Any suggestions for other bakeries, particularly in DC/Virginia that carry freshly made, not frozen, "Mischbrot"?