Rye Sandwich Bread

This is the bread of my childhood and my region in Middle Franconia, Bavaria. Naturally leavened and twice-baked for a deep, aromatic crust and long shelf life, it has a moist, hearty crumb with rich flavor and gentle acidity.
 
It’s best enjoyed not on the first day—give it time to settle, and you’ll be rewarded with full flavor and perfect sliceability. It's delicious with butter and chives, bold cheeses, and savory spreads—or balanced with a spoonful of honey or jam. The list goes on.
 
Ingredients:
Organic rye flour, Organic whole spelt flour, Water, Organic whole rye flour, "Arnd" our rye sourdough starter (organic rye flour, water), Salt