NOTE: to order this and other breads email me at BondArtisanFoods@gmail.com and ask to be put on the bread mailing list.  I will be sending an email out to those on the list once a week to let you know which bread I will be baking that week.  More details when you receive the email response.
 
This 100% rye is not for the faint of heart!  It is by far the most complicated bread I make.  It involves three preferments: a soaker, a starter, and a scald.  It also involves three sizes of 100% rye flour that I mill my self from whole rye berries.  I have a set of sifters to get coarse rye chops, fine rye flour and something in between called middlings.
 
It also contains: currants, millet, flax seeds, pumpkin seeds and a sprinkling of sunflower seeds on top.
 
Rye is generally sliced thin and topped with your favorite meats, cheeses, or spreads. I love it toasted with hummus or butter.  My mother in law likes it toasted with a bit of cottage cheese and a bit of her favorite jelly on top.  Not so much a sandwich bread as it is a bit delicate, but man, one slice really packs a wallop!  So filling! And if you eat it for breakfast you feel good about knowing that no matter what else you eat that day you got a blast of whole grain goodness that will satisfy for hours.