Roggenvollkorn ohne Hefe
Bäcker Süpke, in his blog, reported about whole-grain breads as interpreted by Baking academy in Weinheim. As he mentioned that this loaf was made without commercial yeast and had a singularly dense crumb, I quickly went through the cupboard to see if I had the ingredients, which are rye meal, rye meal and rye meal. My supply of rye grains was good for 1,5kg of rye bread.
The result is a moist loaf that is sliced thin to release its strong flavor and aroma. Very good. Will post translated recipe ASAP.