Another rugbrot - sour

I've been experimenting with rugbrot since I read a recent New York Times food column with a recipe.  I've made Stanley Ginsberg's sweet one from The Rye Baker and enjoyed it.  But my favorite so far has been from this website:  http://www.kvalifood.com/recipes/my-favourite-danish-sour-dough-rye-bread-recipe.  It's quite deliciously sour and moist.  The ingredients are listed volumetrically, but the next time I bake it I'll weigh it out for easy replication.  Note:  this recipe was perfect for two 9X4X4 Pullman pans.  I added some pumpkin and sunflower seeds for texture.