Rye Test Week 3--Wroclaw Trencher Bread (Poland) and Weinheim Carrot Bread (Germany)

Who knew there were so many different styles of rye bread? This is just the third week of testing and I am continued to be amazed and impressed by the recipes in the new yet to be published book on international rye breads.
This week's breads included one from Poland called Wroclaw Trencher bread which is meant to used as a plate to hold your meal. This was by far the most sour tasting of any of the breads to date and would go great with a nice beef stew.