This assertively flavored loaf makes great sandwiches -- particularly pastrami or ham!

1 cup pumpernickel flour
2 cups Sir Lancelot Hi-Gluten Flour
1/4 cup potato flour
2 tablespoons non-diastatic malt powder
1 teaspoon deli rye flavor
2 tablespoons minced dried onions
1 1/2 teaspoon salt
1 tablespoon powdered caramel color
2 teaspoons instant yeast
1 1/2 cups water

Manual Method: Combine all of the ingredients and mix till cohesive. Allow the dough to rest for 30 minutes, then knead it till it's elastic though still sticky, about 5 to 10 minutes. Allow the dough to rise in a covered bowl for 1 to 2 hours.

Bread Machine Method: Put all of the ingredients into the bucket of your bread machine. Program for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking. If not, adjust the consistency with additional flour or water. Allow the machine to complete its cycle.

Turn the dough out onto a lightly oiled surface and form it into an oval; cover and let rise until almost doubled, about 1 1/2 to 2 hours. Brush with water or egg white, sprinkle with the seeds of your choice (we like our German Topping Blend), and slash diagonally in several places. Bake the bread in a preheated 425°F oven for 18 to 22 minutes. The loaf is dark, so check for doneness by thumping (you'll hear a hollow sound) or using an instant-read thermometer inserted into the center of the loaf (the temperature should read 190 to 200°F). Yield: 1 loaf.