Dark rye bread - where to buy?

I was just reading a casual post by eurovol, and it got me thinking. Is it at all possible to find dark rye in Munich? I've looked before but never found it. By dark I mean dark dark - molasses dark. Not that semi-kinda-light-brown kinda rye, but the super dark kind that goes so fantastisch with pastrami and cream cheese. Anyone seen it?

Most suparmarkets here have a wide variety of dark rye breads.

Well, Tengelmann, HL, Penny and Minimal don't have it, at least not in northern Munich. They have something that looks like Jewish rye (a dark tan color), but not dark rye (dark brown molasses color).

Is this stuff we're talking about called "Pumpernickel"?

Cos if so, it's available *everywhere* in Munich. Including all the various supermarkets mentioned above. And yes, it's as dark as the ace of spades.

Nope, definitely not pumpernickel. What I'm referring to is a bit darker and a bit browner in color and is definitely a rye, and if I understand correctly the darkness in the color is in fact due to molasses.

What I'm looking for looks more like this (think reuben sandwich):

It looks to be very popular and even originating in Germany. Strange that it is so hard to find...

If you have a bread machine (or have a friend willing to share theirs)...you can make your own:

* 1 1/8 cups water
* 2 tablespoons molasses
* 1 tablespoon vegetable oil
* 1 teaspoon salt
* 2 cups all-purpose flour
* 1 1/2 cups rye flour
* 3 tablespoons packed brown sugar
* 1 tablespoon unsweetened cocoa powder
* 3/4 teaspoon caraway seed
* 2 teaspoons bread machine yeast

DIRECTIONS:

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2. Select the Basic cycle, and press Start.

Of course you will probably run into the same problem trying to locate half those ingredients here

Will keep an eye out for you though. I like that kind too.

That's Schwarzbrot and tends to be sold more in Northern Germany.
It isn't that common here though but you can buy it in tins. Seriously.
Schwarzbrot.com
I'm personally not keen on it but try the site, I think that's what you might well want.

The Schwarzbrot is not it either-too moist. I have seen it, but I can't remember where. I think it may have been an Okö bakery or something.

Thanks for the recipe! I'll definitely try that, since I prefer to make my own bread anyway. I've got a friend going to the States for Christmas (*ahem* mizbunce), so I'll ask her to pick up what I can't find here. Mmmm...pastrami and cream cheese on rye...

just been told by a German colleague that you can get it at the Hoffisterei Bäckerei.