Apple Whole Rye Bread from Bernd Bakery - moist, wonderful, delicious!
This is my third go at making this bread. The only case where I didn't follow the recipe was the yeast water (mine is in the works). I substituted dry yeast (around 4 grams).
To my surprise you do not taste the apple (could me my palate isn't picking it up) but I think biggest benefit I've noticed the bread doesn't taste too "grainy".
Here's the link to the recipe (starts in German, scroll down for English version)
In my third try I did make a couple of modifications, based on what I had on hand -
Substituted oat groats for rye groats (this is what I had on hand)
Replaced rye in soaker with wheat, I didn't have enough rye on hand!
Overall, this is a really a great recipe. Especially for a perpetual tinkerer like myself. Hhhmmm..maybe mango in place of apple next time?