Vollkornbrot

This Excellent Bread Seems to Defy Reality—over and over, people say, “It’s not possible to make bread with 100 percent rye.” Then we make it, and after a suitable rest, we slice it thinly, eat it, and marvel at its outstanding flavor. It keeps for weeks wrapped in plastic and refrigerated. It is a wonderful accompaniment to smoked fish, cured meats, aged cheeses, preserves, or just a simple spreading of butter.