I made this black pepper rye bread today. I am truly convinced that it is the best bread I have ever eaten. It has everything I look for in a good loaf (yes, I do have a set of required qualities for a good loaf - I am that obsessed with carbohydrates): a chewy crust, the crunch of seeds, dense and doughy in the middle, and dark and nutty. It is yet another recipe from Dan Lepard, and I think the rest of my life will be greatly improved due to the fact that I decided to try it out. I had it, as he recommends, with cream cheese and smoked salmon. A perfect combination. It is also good with the smoked mackerel pâté I made a few weeks back, and, for that matter, with chicken pâté. So delicious and so perfectly textured...I cannot even begin to describe. BAKE IT, dear readers.