This dense rye loaf, Volkornbrot, is standard in Germany and Austria as baguettes are in France. That’s not to say it’s taken for granted. It’s savoured for its substantial flavour and rugged texture. It’s made with a two-stage fermenting technique that brings out sourness in one phase and sweetness in the other. The pleasing texture is thanks to very coarsely milled rye grain as well as whole rye flour. No all-purpose flour here! Lots of healthy, fermented goodness.
This bread holds its own with rich, hearty foods. People love it for breakfast, thinly sliced and topped with mustard, ham, and cheese! No one would object if you laid a nicely fried egg on top!