more of Rene's Rye

Thanks to PiPs for the extra nudge/inspiration in taking on the Danish rye project. see: http://www.thefreshloaf.com/node/30582/serendipitous-danish-inspired-rye 

I've been wanting to do this for some time, and mesmerized by the photos in Tartine 3 of these seeded breads.  I chose to (mostly) follow the recipe for Rene's Rye out of Tartine 3, except I used WW instead of spelt flour (and in equal proportion to the whole rye flour I used).

Sprouting the rye berries was really easy, although I believe they might have been somewhat inconsistently sprouted, since I ended up with occasionally tough pieces in the final loaves (and I will try boiling the rye berries instead of sprouting next time, as PiPs did, and as Chad has written about elsewhere, just to see how it works out).

Everything seemed to go well, and after 2 days wrapped up, here is how it looks: loaf, a toasted slice, and one topped with mustard, stinky cheese, tomatoes from the garden, and some flaked salt.

This is really amazing stuff, great flavor (toasting really brought this out), and while certainly hearty, a nice texture too. I will be doing this again, and again.

My main questions are about variations, especially adding fruit and larger nuts (almonds, hazelnuts, figs,) and also in slicing very thin slices and toasting them in the oven to make crisps (as mentioned in Tartine 3, and what seem to becoming fairly popular crackers in the natural food store I have been going to).