Dutch Ryebread take one.
The taste is phenomenal, the texture is right, though I think crushed rather than steel cut cracked rye would be even better.
It is drier than I like so I’m going to hydrate the dough a bit more, drop the temperature a bit, and use molasses rather than brown sugar. Well, I had no molasses so improvised. If I can’t get molasses I’ll use honey.
It also will fit two to a tin for sealing up the top against the tin foil and get less of a drier skin,
Still, super happy. Can’t wait to have this, crumbled in buttermilk, or with butter and thin sliced bacon with split pea soup!