A great use for a Pullman Pan is real Russian Black Bread. It is a sourdough, where the acid from the sourdough reacts with the protein in the rye based dough in the Maillard reaction to form a sweet, spicy, dense, dark bread. The bread needs to bake/steam slowly at ~250F for hours.

Rye malt is also used in Black Bread, but that is just rye berries, allowed to sprout, which are then dried, the root sprouts rubbed off, then the berries are roasted to a nice brown, then ground to meal. For additional, traditional flavor the sprouted rye berries can be allowed to ferment before toasting and milling.
I cannot believe that I had my Pullman pan for years before I worked out that black bread is the easy sourdough - if one has the right pan.

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