I had bread left over from market last week, enough to barter for my week's groceries and still take home a sack. I've been struggling since I stopped sprouting grain (too hot!) to find a new way to get smoke into the smoky vollkornbrot. I've tried all sorts of alternatives to smoking the sprouted grain—dry flour (ineffective), flour slurries (messy), coarsely sifted flour slurries (still messy)—but this week all I had to do was slice up the old rye bread and throw it in the smoker. No sticky, wet rye flour, no dry, unreceptive grain. It was so easy I'm tempted to make extra bread just to recycle into the smokey bread, but that would, I think, be an unnecessarily complicated solution to the problem. Still, if you happen to have experience smoking food, and any better ideas for the weeks when I don't have such an overabundance of bread, please share!