My dad just mailed me this bread. It was baked in Lithuania, sent through a distributor in Beverly Hills, and wound up at my door this morning. Fortunately longevity is one of the virtues of this kind of bread. The crust has suffered somewhat and has the feel of fondant but the crumb is still rich and flavorful. I ate this bread all the time when I was growing up as my father is a Lithuanian refugee and there are certain traditions he likes to keep. Indeed, Wikipedia mentions that 'èmigrés from Lithuania will often mention their native rye bread as the food that they miss the most.' For instance, before dinner he loves eating slices of this bread with edam cheese and Kalnapilis beer.
Both loaves are 65% rye and also contain some caraway seeds and rye malt.