It’s autumn, reminding me that rye is a flavor tailored for cooler weather and the warm sensuality of charcuterie! Wanting a fresh loaf to enjoy at home, I put together this bread with inspiration from a German book given to me years ago by my father’s second-wife. A highlight of this loaf is the addition of old rye (or altus), which is soaked and added to new bread. The other is brotegewurz; coriander, caraway, fennel and, if available, blue fenugreek. This mixture of spices compliments this 70/30-percent of rye to wheat. And it offered delicious background flavor for a plate of liverwurst, schmeckt gut, and lecker, all found at my local butcher.