100% wholemeal rye. A scattering of oat flakes in the dough, and atop the loaves for show. 25% rye starter, 2% salt, 3% Honey. I did add 2% tapioca starch as well. The bulk proof was 5 hours at room temp. Overnight proof in the cooler. Baked on a stone @450 for 35 mins, then 25 mins @ 375. Final internal temp of 212. They’ll ripen at room temp for 24 hours, then get sliced and frozen.