Ah, total cultural translation fail. To me anything very "dark" is bad bread. I really enjoy the sort of "medium light in color multigrain" my local bakery makes, which includes whole grains like millet and flax, with a slightly chewy texture. Here are "good" breads from my local bakery in small town USA: clockwise from top left, semolina sunflower, multigrain, country white, and cranberry walnut. Scones, muffin, and cookie are bonus. https://photos.app.goo.gl/Prcba1K99yioxNVU9