This loaf [1] was made with CLAS [2], whey, mashed potatoes, lard, spices (coriander, caraway, and fennel seeds), and 100% home-milled rye flour. 

Thank you, Rus!

CLAS after refreshment, pH 3.4

[3]

Straining home-made yogurt to collect the whey

[4]

Whey, pH 3.8, from home-made yogurt

[5]

100% wholemeal rye loaf

[6]

I might not have mixed the dough evenly, as bits of mashed potatoes are still in the crumb. And the sides are a bit mushy. Could it be that I used too much lard to grease the pan? 

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[7]