Hi all, I've been reading Jerome Assire's beautiful "The Bread Book". On pages 120-121 he describes a few breads I found intriguing. I quote: From page 120: "[in the picture] Above: a multigrain Apfelnussbrot with walnut and apple, a wheat and spelt flour Sauserbrot with chestnut and grape must, and a rye Zwetochgenbrot with plum and walnut." From page 121: "[in the picture] Above: one of the most original and nourishing of all Swiss breads is the körnlipicker . It is made mainly of whole grains of wheat, barley, and rye, scarcely held together by a modicum of crumb. It is best eaten after a day on the mountains." All four breads sounds scrumptious, and they are accompanied with drool-worthy pictures. I would like to be able to make them. I looked through my books to try and find recipes for them, and found nothing (In addition to the usual baking books, I also looked in the swiss baking books I have from the Richemont Craft school, I looked at Jan Hedh's book, at Charel Scheele's book, and many more). Does anyone have recipes for either of these breads (their names are in bold)? I would greatly appreciate you sharing them because I'd love to bake them. Thanks!