My grain source is undergoing some changes and is temporarily closed so I'm running really low on supplies (other than rye). I am breaking more intuitively these days since I'm short on time, but the bread is about 35% rye, 5% whole wheat, and 5% whole spelt. The remainder is KABF. 2% salt, 20% rye levain, and 6 hour bulk around 70 degrees followed by overnight in the fridge.
I had made some trail mix for my husband as he needed to take a short road trip (dried banana, cranberries, raisin, walnut, and almonds). I threw what he didn't finish into one loaf. In the other loaf I added everything but the bagel seasoning from Trader Joe's (salt, garlic, onion, sesame, poppy seeds).
Really tender and delicious loaves. Nothing to look at, but I like these a lot.