Brown bread is my all-time favorite. Great with caviar, French cheese, Norwegian salmon, Jewish Borscht, Russian pickled cabbage with virgin sunflower oil, anything.
Once in Phoenix AZ, I found a local variation of the Russian Borodinsky bread. I used to eat it bare with cheap Californian wine for dessert. It was the best dessert—hey, strike that, it was the only edible dessert—I’ve ever tasted in America.
Don’t tell anyone.