It's autumn, reminding me that rye is a flavor tailored for cooler weather and the warm sensuality of charcuterie! Wanting a fresh loaf to enjoy at home, I put together this bread with inspiration from a German book given to me years ago by my father's second-wife. A highlight of this loaf is the addition of old rye (or altus), which is soaked and added to new bread. The other is brotegewurz; coriander, caraway, fennel and, if available, blue fenugreek. This mixture of spices compliments this 70/30-percent of rye to wheat. And it offered delicious background flavor for a plate of liverwurst, schmeckt gut, and lecker, all found at my local butcher.
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...