This bread is adapted from a recipe (presented in Joe Ortiz's The Village Baker) used by baker Kurt König, a self described “organic grain madman” in a Bavarian bakery with a history that dates back to 1650. He used a multi-stage dough and combined rye flour, sesame seeds soaked in soy sauce, and pumpkin seeds. I had to try it. My verdict? It’s fantastic.

https://breadtopia.com/bavarian-village-rye-bread/

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