After spending 3 1/2 weeks in Ticino (Southern Switzerland) I had to reactivate my sourdoughs for a few days - after all I wanted to take part in Bread Baking Day Round 3, this time hosted by Ulrike of Küchenlatein. The theme: bread with sourdough, preferably from rye.
So I decided to make just this: a 100% rye bread with rye sourdough.
As rye flour I used swiss "dunkles Roggenmehl" which was a gift from a friend.
The smooth and shiny surface of the bread comes from a glaze (corn starch and water are boiled and cooled) which is brushed onto the hot bread right out of the oven.
I like the bread thinly sliced and buttered. It tastes great with cheese, but also with a sweet topping like honey or my grape maracuja jam :-)