I tried to recreate this nearly 100% rye bread according to the well known German bread blogger "brotdoc".
For a description, see here: https://brotdoc.com/?s=Poal
You can use the English translation of the website.
I modified the method somewhat, didn't use a machine to knead the bread, didn't have fresh yeast, and used a cloche to bake it. It turned out alright. The crumb is pretty dense and a day after baking is still very moist. It is close to the German tradition, however, as I remember it.