>>17500304Cheers. Depending on where you live finding a right rye bread may be a challenge, I lived abroad for a while and the types of bread they had at the supermarket were too dry and the darker kinds of bread also lacked the same sourness I was used to.
Just looked it up on the wiki and apparently what we consider to be the classic rye bread is called the same way it often is here: "black bread". It is described to be extra moist and now that I think of it it's an integral part of what it is, a fresh black will be pleasantly moist. It's so malleable that you can tear the soft middle part out and compress it into shapes (used to form spheres and cubes with it as a kid) almost like play-doh. It's still edible even after drying out, of course. Can be put in a toaster to make a simple snack, something to gnaw on. A bit of salt is usually sprinkled on the toasted ones.
