I bought a rye bread at Whole Foods bakery department yesterday and wish to pay tribute to it, so I am reviving this thread.

Black Forest Rye. At first I didn't like it as well as WF's Prussian rye, which has more of a sourdough taste and firmer crust. Black Forest rye has a softer texture, which at first I found disappointing. Also, it didn't have the tang that I usually prefer. But it is full-bodied, has seeds and things like you wouldn't believe--shredded wheat, shredded rye (whatever do they mean by "shredded"?), sourdough starter (even though I couldn't taste it), varied textures, just excellent.