This the best bread I've had since leaving Germany several years ago. I took the suggestion and added a little potatoe flour. Otherwise I followed it exactly. I compared it to some bread we purchased from Chicago. The Chicago bread was slightly darker but the consistency about the same. Has anyone tried adding a cup or two of regular stone ground rye in place of some of the white rye? White rye is not available locally so if I can get by with a little less it would good. My German wife dreamed that I lost this recipe the first night after trying this bread. She was really impressed. Thank you for posting this recipe. Jerry
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This the best bread I've had since leaving Germany several years ago. I took the suggestion...