Sourdough rye bread
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I've been making this bread for about two weeks now, and I am more pleased than I can say. It's an original recipe, and it didn't come out quite as expected, but nonetheless, I think it is the best bread that I have ever made. It is thick-crusted, but the crust is kind of soft and chewy like a ciabatta; and the crumb, while very open, is also moist. And did I mention that it's sour? It is almost certainly the sourest bread that I've had since I left the bay area five years ago.
Here's a pic:
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