Wanting a seeded rye, specifically a Schwarzer Hamster, I backtracked to Backer Suepke's welt, the Thuringian master of rye, wheat and a multitude of baked necessities. Then I got some Abruzze rye, (something between a medium grind and a 00 milled flour), augmenting it with darker rye, pumpernickel flour, and cracked grains.
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