Rye sourdough
Here is my favourite rye sourdough with a few variations. When I am not trying out other recipes I bake two loaves every week for my family who won't have it any other way. The loaves can easily be stored for up to 10 days before they get too dry and hard, and I think that they improve in both taste and texture for the first 2-4 days.
Top the slices with cheese, salami, ham, cucumber slices, boiled eggs and mayonaise, smoked fish, paté, or whatever you fancy.
Day 1, evening
Soaker