My wife and I have been baking sourdough (and regular bread) now for
several years. We're at the point that we no longer buy bread, with
one exception. It is that one exception that I'm hoping the group can
help with.

We love "Rudolphs Teifenfurter Landbrot", a wheat/rye sourdough bread
sold by a lot of grocers here in Canada. For us, its the ideal
sandwich bread - dense, good taste, and strong without being chewy.
We've been trying to replicate it, but haven't quite gotten there yet.

The bread itself has a very thin crust and dense crumb which is
brownish-grey in colour. The crumb itself is quite strong - even
though it is sliced very thin it easily holds upto buttering,
toasting, sandwich making, and all sorts of other abuse. But despite
being quite strong, the bread is not very chewy.

The main problem we're having is replicating that crumb - while we've
been able to find a variety of Landbrot recipes, we've only been able
to make bread with one or two of the crumbs characteristics (i.e.
it'll be dense, but crumbly, or excessively chewy). The taste is also
not quite right, but I suspect that is because we have a different
starter.

Any advice would be welcome, or a recipe if you have one.

Thanx

Bryan