What can I say? I'm dead chuffed that I've finally made a whole grain bread I can be proud of!  

Of note, while I was weighing water to mix up the soaker, the telephone rang.  After answering I came back to find the electronic scale had switched itself off forcing me to mix entirely by feel. Since I already had an intermediate build proofing, I decided just to go for it and mix it until it 'felt right'.  I'm glad I stuck with it as I was rewarded with a delightful crumb and a rich taste with just the right amount of tang. The scoring is coming along nicely also (getting more confident with slashing wet dough).  The flours are: organic whole wheat (100% extraction) and about 10% whole rye.  

Anyway enough of my waffling.  Here are the pics:

A big big thank you to all the people who've stuck with me on my various whole grain and sourdough woes of late. Your advice and encouragement has been invaluable.