I found a few of my saved packets. I used to make these particular recipes a lot. I made the Pumpernickel so often that I wrote it out and had tossed the packet because it had fallen apart. 1977-78. 
Two functional bakes to fit into the routine and needs of the family.
Today's bake: Big and Bubbly Focaccia
Source: https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipe
Notes:
From TDW:705gr Pan Size: 9x9x2 In / 22.86x22.86x5.08 CM
It was more or less a "freestyle" recipe, a spontaneous decision to bake with flaxseeds.
80% white flour
5% spelt flour
15% whole wheat flour
25% whole rye sourdough
100% hydration
15% flaxseeds (soaked in the water the night before)
The flaxseeds are pretty "thirsty", the dough felt more like 70%-75% hydration
Well I’m impressed that it’s not a disaster and I learned a LOT along the way.
Never change too many things with a bake at once. CHECK! ( ignored)
Never try to multitask to the point of complete forgetfulness. CHECK! ( ignored)
Be grateful that even though everything went awry the bread is wonderful . CHECK!!!!
Recently there was a TFL thread that linked back to txfarmer's post from long ago in pain-de-mie, or slightly enriched soft shreadable sandwich loaves. Here's the link:
https://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread
Dietmar Kappl of homebaking.at has recently written his first book entitled "Baking next level mit Roggen". Unfortunately it's only available in German and in printed format. Of course, no sensible baker publishes ebooks these days because they will be instantly pirated.
Haferflocken brötchen is one of the recipes in the book. I'm not going to publish it here to respect copyright, but if you go on the book publisher's website there is a small sample from the book with a few recipes - this is one of them.
