Hi, all.  I'm new around here, but thought maybe someone here could help me out.

More than 20 years ago I was an exchange student in Wurzburg, Germany (in lower Franconia).  The staple bread in the home I lived in was known as Schwarzbrot (black bread).  I'm not sure if it is native to that area or to Rhineland-Pfalz (my host-father was from there).  Anyway, it was round, strongly flavored, and very dark brown and some loaves were enormous.  I once saw a 2 kg loaf!