When I was home for Christmas last December, my Grandma Violet and I attempted to make her traditional German Rye Bread. She often makes it around New Years, to dip into the broye (juices) of her famous New Years meat. This consists of stewed pork, veal (ick), beef and lamb. This is to be eaten before you head out for the night, apparently so "you have a good base". Love her.
Unfortunately, we failed. Hard crust and dry consistency. We blame the stone ground rye flour, the only variety we could find. So, I recently gave it another crack using some light rye I found here in Bozeman. Below is a video where I attempt to document Violet making the bread in Oshkosh. If I make it until 91, let's hope I'm also one Sassy Granny!