Lobo, there's a recipe for Vollkornbrot (Whole-Grain Bread) in The Village
Baker by Joe Ortiz, pages 176 to 177. The recipe involves levain and I
don't have time to type out the full instructions. The book is usually
easy to find in public libraries, though, and is available in paperback as
well as hardcover at bookstores. It's made with different grinds of rye,
which perhaps accounts for the couple of words beginning with "rogge" on
your ingredient label. Anyway, the recipe may be a good starting point.
Good luck.
Myth, The Little Irish Baking Book by Ruth Isabel Ross equates strong white
flour with bread flour, but that doesn't sound right if the bread you
remember was very soft. Elizabeth David wrote a book about bread and I'm
sure she talked about strong white flour; you might be able to find her
book at the library, or you could call the King Arthur Flour people
(1-800-827-6836), who once carried the book and probably could answer this
and most any other question about baking. They also sell an "Irish-style
flour" (item #3012) and would no doubt be happy to discuss it with you.
Hope this helps.
Ron
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