Schinkenbrot

Unfortunately, there's no ham in it, but it does go great with smoked schwarzwaelder Schinken. Perhaps a ham beer to complement?

Source: Ye Olde Bread Blogge

Soaker:

• 150g coarse rye meal or chopped rye
• 150g boiling water

Pour water over rye meal, cover, and let stand over night at room temp.

Sourdough starter:

• 125g whole rye flour
• 125g water
• 10g rye sourdough starter (hydration 100%)

Mix flour, water, and sourdough and let stand 18-24 hours.

Dough:

• 100g dark rye flour (type 1150)
• 150g whole rye flour
• 100g strong white flour
• sourdough starter
• rye meal soaker
• ~350g water
  
• 6g yeast
• 10g salt

Proof yeast in ~75g of the water and mix with other ingredients. Fold for 5-10 minutes by hand. Desired dough temperature: 28C. First rise: ~1 hour

Pour dough into a lined baking tin, and let rise ~1 hour or until almost doubled in bulk.

Bake at 250C for 10 minutes, then reduce temperature to 190C and bake for a further 60 minutes. Remove from oven and let rest for 10 minutes in tin. Then, remove bread from tin and baking paper. Let rest 12-24 hours before cutting in order to allow the crumb to stabilize.

Bread turned out well--dark, mildly sweet, and somewhat sour. Next time, I would reduce the hydration a bit to firm up the crumb.