This is one of my personal favorites, and it¡¯s also the most popular rye bread in our bakeries. It¡¯s a light and tender loaf that stays fresh for a long time. Here, the fabulous, intense taste of dark malt and rye is supplemented by the lovely crunchiness of pumpkin seeds. If you can¡¯t get your hands on cut rye berries, which give the bread a chewy bite, you can just as easily use cracked rye berries.