Bread-Bakers v111.n031.4

Re the request for Bavarian rye bread - the recipe for those 
ubiquitous rolls must be a very common recipe, but where do you find 
it?  Many thanks to Lars Forss for the petras-brotkasten link, which 
led to other highly interesting sites as well.  But even there, I 
didn't find (though I could have missed it) a likely recipe for what 
I suspect is an easier commercial recipe?  Seems to me most of the 
recipes in the blogs and books are for more serious traditional rye breads.

Today I came across this recipe for a Joe Ortiz bread I haven't tried 
-- I have the book, and it is a German recipe -- that looks from the 
blog photos as if it has some of the same qualities? Not the same 
thing perhaps, but rolled in a seedier crust (sunflower seed kernels, 
pumpkin seed kernels are what I remember), perhaps with some malt 
additive, possibly in the same ballpark?

I realize it would be more helpful if I baked this before posting, 
but it won't happen soon and I'd like to respond -- Jolie's question 
interests me too, and perhaps someone else has more feedback -- while 
the topic is still 
current: 
http://notitievanlien.blogspot.com/2010/06/bread-baking-babes-corny-in-june.html

Pat