Honig Salz Brot (German Honey-Salt Bread)

HEY there everyone,

A long hiatus since my last post.  Anyway, I heard about this bread, the Honig-Salz Brot, in passing a few weeks ago, and found a recipe.  Anyone heard of this bread?  No yeast or sourdough starter is added to the bread.  A mixture (the first mix) of salt, honey, water and rye flour are mixed until combined, covered and left over night in a warm area, where the next day, the mixture will be bubbling and fermented (like starting a sourdough starter).  The second mixture of rye, whole wheat flour, salt, honey and water is added, until fully proofed.  A final addition of whole wheat flour, salt, spices are added, the dough has a final bulk proof, and is shaped, proofed and baked.  

I made the bread!  Well, it is interesting.  The bread has a definite young sourdough starter taste to it.  

The crumb:

So this loaf of bread was first mixed on Saturday at noon; by the morning, it was bubbling, by that night, I had shaped it and retarded it over night, when it was baked on Monday morning.  So the dough went from lifeless to super active to baked in a matter of 2 days.

The bread is not acidic at all.  The recipe is low on the hydration IMO (had to add a good amount more of water to get it to my liking).  And like I said, it has a very interesting taste to it, not yeasty or sour at all, really.  Here's the recipe.  I don't speak German, so I did my best with what Google translate threw at me.  

http://www.backrezepte-bb.de/view.php?kat=Brotbackrezepte&rezept=Honig-Salz+Brot&id=48

Any tips if you've eaten/made this bread would be awesome, as there is absolutely nothing about this bread online (in English).