Dan Lepard's Mill Loaf

Just made breakfast with this from The Handmade Loaf that I made last night - it's delicious! It uses a flour mix of strong white (60%), Wholemeal (30%) and light rye (10%) with a fairly low hydration (55%) and makes a nutty, chewy loaf with a fantasic crunchy crust. Probably not one to feed your gran if she values her false teeth but just my cup of tea.