A bread, darker than the ingredients would let you assume!
This is my latest bread:
It has quite a lot of ingredients that would make you guess it would turn out with light color:
~ 9% altus of white wheat bread
~ 24% white wheat
~ 32% white rye
It just has 35% whole rye.
I cooked a part of the rye with diastatic malt for some hours at just below 65°C and then shortly at about 85°C.
This give a highly aromatic and slightly sweet paste, as diastatic malt is mostly active at these temperatures. The 85°C will kill the activity of the malt so it won't interfere with the further baking. (And: I roasted the altus (yes it was really white bread))
On this pictures you can see the main flavour giving ingredients:
Aroma paste, white rye sourdough and roasted and ground altus.
It is a slight modification of this bread: http://brotdoc.com/2013/12/23/westfalen-kruste-westphalia-crust/
Have a nice evening and happy baking,