I run a very small artisan Danish style cake and bread business.
We mainly make 'life loafs' and small treats.
I've started making Danish rugbrod...it's absolutely delicious and customers LOVE it but the crust is so hard! I make too many to be able to put them all in plastic bags, so maybe there's a different way (or recipe!)
I use a Rational steam oven.
Here's my recipe:
3 tbls rye sourdough
500g stone ground rye flour
250 white flour
I let it double in size then...