My father went to the dolomites to paint once, I have been to the alps…what does that have to do with Tiroler Landbrot? Nothing, but I am in search of the rye breads of Germany where I was born, those thick cut loaves, grain filled,sauerteig built, with a grassy rye taste that welcome any nice cured ham and butter. Ever in the pursuit of finding that perfect loaf that is rye I have stumbled along the way with what could be called bricks rather than bread!

Following advice of bakers and trying to translate the mysterious German bread terms on bread forums, I succeeded finally,I think?  At least taste wise I would say?

Tiroler Landbrot, a tasty tight crumbed loaf that isn’t a brick, it’s moist and has a mellow flavor palate with just a hint of sauer!

You know even the slashes on the loaf looks make it look like the mountains of the Tirol region! Or it could be mistaken for a boulder? At least my loaves do?