vollkornbrot

Thanks, Thekla, and you're welcome!
It's proved very adaptable in my experience. I'd say basically any dried fruit, seeds and nuts would go well with it, even, though I haven't tried yet, various herbs and veggies, green powders, etc. I love to express my inner mad-for-diversity food scientist in the kitchen, and share the best.
Keep the good stuff rolling is one of my mottos.
In addition to what I've gleaned from various excellent sourdough focused sites, I've found so many great tips, ideas and tweeks for recipes in the comments sections...

Hello fellow permies,

a while ago I wrote down the recipe, or rather experimental guidelines, for my sourdough bread.
It makes for a dense, moist, super tasty and healthy everyday bread. Keeps for a week, also great toasted.

Thought it would be good to share here too:
German Rye Sourdough Bread

Have fun with it!