Ok I grokked most of that. It is obviously like a sourdough sort of bread with a close dense texture which is what I expect from a rye bread. But do you add anything to it to keep it moist? I know rye breads I have tried seem to dry out very quickly. I've tried adding oil and water even butter at one point but that started to taste like a tea loaf in the end.
Just curious. How long does it keep before being too dry to eat?
The rye one stays fresh for about five days, sometimes more, but usually we eat it before that.
It is a very high hydration - 400 g flour and 400g water, so it is very moist, and the wholemeal rye flour absorbs and keeps a lot of it, so it's very soft and moist. Also the rolled oats helps with it. See the recipe: https://breadcentric.com/2016/11/23/simple-rye-bread-prosty-chleb-zytni/
Ok, Cheers!