Yesterday's bake. Equal parts whole rye, whole wheat and AP flours. Formula per Tom Cat's semolina Filone from this site. Baked 1 hr 15 min at 415F. Handful of ice cubes thrown in the oven at start of baking.
Good rye and WW flavor. Creamy crumb and thin crunchy crust.
Great job, i'm sure it was tasty :)
Thanks Ru! Very tasty as a breakfast (toasted with butter and honey) and dinner (untoasted with butter) accompaniment.