"Schrot und Korn," from a friend of mine, the family physician, author, blogger teacher and accomplished baker Dr. Björn Hollensteiner. 100% whole grain - two different coarsenesses of home-milled cracked rye, whole rye kernels boiled until "al dente" soft, a blend of roasted sunflower, flax and sesame seeds, and touch of liquid brewer's malt extract, Munich malt in this case, which I find gives a more rounded sweetness than something like beet syrup. My family wanted a very rustic rye, and this suits the bill well.
