Although there is no Schinken (ham) in the dough, this bread is popular with smoked ham from the Schwarzwald area of Germany.
This is a loose adaptation of a recipe found in the book “Knuspriges Brot aus dem eigenen Ofen” by W. Fahrenkamp.
Tip for storing rye breads: Up to recently I rather despised the sliced bread in plastic bags sold in supermarkets. But that makes sense. Unpacked, the loaf will dry out quickly and the crust will turn rock hard within a week, which is the time it takes me to eat a large loaf. Once cool, place the loaf inside a plastic bag (or a suitable enclosed bread container designed for that sole purpose). The crust will turn soft of course, but I think the aroma will even intesify and become more complex.