Ian had posted a date SD and I thought I would go with that basic idea. I added 100g toasted almonds and 2 tbsp grated orange zest. Levain was my rye starter fed with apple yeast water. I used whey for 292g of the dough water and AYW for the rest . I soaked the coarsley chopped dates in warm whey but didn't cook them down. I divided it into 3 boules. Great fragrance and very tender crumb. Sticky goodness when you get a date chunk. Baked in 500 degree pots for 5 min. and then 10 min at 460 lid removed and 15 more min. Bold bake and nice ears. 
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Great bake! So glad I could inspire you. I like the look of this one With the added ingredients.
Ian
you have inspired a lot of loaves. I kept to the flour/fluid ratios that you used. I used your timing mixing/fermentation on day 1. Then I shape and proof one hour on counter and then in to the fridge they go and they come out right before they go in to the hot pots. I got great oven spring on this one. You will love the add ins. c
I would be tempted to rip the top off of that loaf and just smear on the butter. Very tasty looking loaf. ;)
I did sneak a slice off of a warm loaf and taste :) So good with the natural sweetness of the dates and grains coming through. Butter will be next in the AM when I toast a slice. c