This was my granny’s favorite, coming to this country, as a new German immigrant: roggenbrot, mit sauerteig. (Sour dark rye). She would often pair this with “speck”, and Gouda, or Emmenthaler. As kids, we would straddle the bar stools lining her kitchen counter, and inhale copious quantities of this treat, unabashed and with shameless gluttony! This was made with a liquid rye mother, 85% dark rye flour, and 15% wheat gluten. 3 hour primary fermentation, 1 hour secondary proofing after makeup, then baked @425F for 70 minutes, with lots of steam. If only I could have made it for her when she was still with us….Sigh.