I am talking about what is here in general referred to as 'grovbrød' as opposed to what is here in general referred to as 'loff'. Loff can be good, but to many it feels substance-less, especially for breakfast.
But really.. I think this all comes down to the fact that there are a lot of different ways to make bread around the world. In a way I think it's good that not every taste/texture combination is readily available everywhere - it makes travelling so much more interesting.