rye bread delicious but needs some tweaking help required

I run a very small artisan Danish style cake and bread business.

We mainly make 'life loafs' and small treats. 

I've started making Danish rugbrod...it's absolutely delicious and customers LOVE it but the crust is so hard! I make too many to be able to put them all in plastic bags, so maybe there's a different way (or recipe!)

I use a Rational steam oven. 

Here's my recipe:

Day 1:

3 tbls rye sourdough

750ml water

8g salt

500g stone ground rye flour

250 white flour

I let it double in size then...

Day 2:

500g cracked rye

250 ml water

Then I put it in tin to rise again (3 hours ish)

Then I bake it at 150C for 1.5 hours at a 75% steam. 

Perhaps that's too much steam that's making the crust so hard? Or not enough?

Would appreciate your thoughts. 

I also do a seeded version which has not worked yet - the top crust always separates from the main bit of bread so I haven't been able to sell it yet no matter how tasty. This one is also super hard crust. 

Thanks!!!

Lyndsey