My husband bakes this rye bread and has done it every week for the last 15 years. I started it up when I became a professional cook, then he took it over. Rye bread is what my family lives on; it is our staple diet. We eat it toasted in the mornings with cheese, avocado or soft-boiled egg. We eat it for lunch with various toppings. In the winter, in particular, I eat rye bread with herrings almost every day for lunch. During the last couple of years I have been lucky to travel around the world to talk about rye and the traditions around it. I have met a lot of people that share my passion for rye and rye bread. From what I have seen, I believe eating rye bread will be a bigger part of the future.
You have to begin the sourdough starter two or three days before you can start on your bread. But the good thing is, as soon as you have that starter, you do not have to make it ever again, because you save a little each time you make the rye bread for the next time.