An authentic German formula made with only rye, in a number of different forms. The grist of the loaf is made up of both light and dark rye flours, rye flakes and cooked whole rye grains, plus some old rye bread, known as “altus”, which is soaked and added back as part of the process to kickstart all the complex enzymatic reactions which take place during the manufacturing process. The bread is baked slowly in enclosed tins to achieve a caramelised loaf which is moist and will keep fresh for many days.
Smoked fish and a good ale.
An authentic German formula made with only rye, in a number of different forms.