Rustic bread versus sandwich bread
Question: what makes a rustic bread versus a sandwich bread? My husband's got me on a quest for (a) the perfect rye sandwich bread and (b) the perfect rustic rye for eating with stew. (The fact that rye is not my favorite bread and I never baked with it before I started on this quest doesn't help. But I'd really like to do this for him, if for no other reason than it makes him feel like he's sharing in the cost of the flour.)
Of the recipes I've tried, sandwich bread has sweetener and is handled less gently to create a tighter crumb, and the crust ought to be soft (though I haven't figured out what all makes that happen yet). Rustic bread generally has no sweetener and the aim is for big holes and crisp or chewy crumb. Is there anything else? And does anyone have general tips when aiming for one or the other?