Ah. Not sure what name that has in Sweden (I think just: "Fullkornsbröd"), but having worked at a Norwegian company (or three) I did experience that kind of bread in their Oslo-based company canteen many times over the years (during my 40 visits or so). It's really good with Nutella. :)

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.