Whole Rye and Whole Wheat - Jeffery Hamelman's Bread

This is Whole Rye and Whole Wheat from Bread - A Baker's Book of Techniques and Recipes by  Jeffery Hamelman

I baked two loaves the other day of this delicious bread.  I have to say that I'm quite happy with the way they turned out. The crumb is mildly dense and has a nice, light tangy flavor. The crust is crisp and has toasty/roasted flavors. This bread will definitely go into the rotation. Recipe and process are below for those interested.