This from Rustico Cooking: This chewy, caraway-scented bread from Bolzano, Trentino-Alto Adige's second-largest city, is crunchy on the outside, wholesome, and absolutely addictive. Enriched with yogurt and eggs, only lightly sweetened, and dense, this is the kind of bread that is best enjoyed the same day it is baked, slathered with fresh, unsalted butter and accompanied by savory smoked hams (try a smoked Prosciutto called Speck for a truly authentic regional treat). The use of various grains, a bit of sugar, and spices like caraway and fennel seeds in the dough harks back to Trentino's significant Germanic influence. A TIP: Spray the bread with water from a spray bottle 3 times during the first 10 minutes of baking; the steam prevents the crust from forming too early, which in turn would prevent the bread from rising to its full potential in the oven. As the bread bakes, the humidity from the steam will eventually make the crust crisper.