So today I was musing about making some German-type bread since H comes from the German-speaking part of Switzerland and spoke Deutsch as a kid (though he's forgotten most of it). He loves pumpernickle rye breads and every now and then comes home with an impulse-bought loaf (or ten) from the supermarket.
Bauernbrot, which uses half white and half whole wheat flours, some sourdough for taste, and caraway seeds, and undergoes two risings that make it light enough for slicing (I don't really like heavy dense breads myself) came to mind.
I plan to make some in the next few days. Here's hoping it doesn't turn out like this!
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