german roggen vollkornbrot
I've just recently returned to the States from a stint in Germany, where I fell in love with Roggen Vollkornbrot. It's this heavy, dark, moist rye bread, with large grains and a slightly sour taste- in Germany, they cut it thin and eat it with cheese for breakfast/dinner. I've been looking everywhere for a recipe, but most of what I've found is for bread with a lighter texture and taste, including those recipes on the previous post in this forum about Klosterbrot. This has quite a different texture from your average rye loaf, and is extremely toothsome and dense. Does anyone know the bread I'm talking about and perhaps could contribute a recipe?