Pain de Méteil
This is a rye-wheat bread that is apparently popular in France. I got the recipe from Bernd's Bakery, a blog that I found through the blog of Stanley Ginsberg, the author of The Rye Baker (which is a masterpiece of a cookbook).
Bernd's original blog post can be found here.
My (slightly adapted) formula:
PAIN DE METEIL
Liquid Levain
10 g starter (I used a 100% hydration rye starter)