The “House Bread” is the pride of bakery Tollkötter in Münster. A rather fine loaf of bread and one of the few examples of bread untouched by modern bread-improver-hocuspocus, that has lead to a steady decline of commercial bread quality. It is baked in big boules, which are a sensational sight in the shopwindow (cf. a post from 24 July 2007). It is one of the few bakery breads that I buy frequently. I can’t reproduce it at home. The closest I got was with a formula found in Jeffrey Hamelman’s book “Bread” for a miche with increased rye.
Judging from the 500g piece I have lying in front of me and the flavor from the eaten slice, I’d say it is pure sourdough with a hint of rye. I believe reading that it had more than 50% rye in it, but I doubt it. The crumb is quite light in color and has the natural sweetness of wheat underlined by the malty dark aroma of beet syrup. Also, the crumb is sturdy, so there might be soaked rye meal in it as well. The surface shows huge cracks splitting the thick and leathery crust into a terrain of floury islands with a terrific taste. From here I could go all chi-chi and romanticize about the aroma of chestnuts and almonds, but everybody has a different tongue.
The bread is shipped throughout Germany and can even be bought in Berlin.