I have been baking a lot of rye-bread variations, most with Germanic sounding names; Altus, Mehlkochstuck,Samen. Each has particular additions from pre-gelatinized rye flour to seeds. Basically, I married these variations and then made them canvasses for different culinary creations – for eggs, jalapeño escabeche, and avocado open-faced breakfast sandwiches. Lecker!
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