"Dark sweet German rye"
This is my first post to the forum, though I have been lurking for quite some time. I started baking bread a year ago in a quest for decent toast and Marmite.
A friend has asked me to bake the sort of 'dark, sweet, German rye' that you find in a US grocery store. I'm sure I've seen a recipe for this sort of bread somewhere, but really don't remember where. I think she means those black, sweet soft loaves rather than pumpernickel or roggenmehl brot.
Any help would be appreciated!