We found the recipe for this bread in the Bakers handbook published in 1935. Whilst light on rye this bread is prepared using the methods usually reserved for dark rye breads: sourdough, scalded rye, multi-stage dough preparation. Result is pronounced aroma of rye, feather softness of wheat, voluptuous shape; all this enriched by a heavenly tasty combination of molasses, sultanas, caraway and fennel seeds.

Serving suggestion: The sweet and sour taste of this bread pairs well with veggies, sandwiches and cheeses.