I've had this bread starred on my Google Reader for weeks, just thinking that it could be a fun thing to make. And then - lucky me! This month's Bread Baking Day, hosted by Jude of Apple Pie, Patis, and Pate, has an applicable theme - whole grains! Jude, you are the coolest guy blogger I know. Just FYI.
So I got to raid the bulk section at my grocery store for all sorts of things - flax seeds, sesame seeds, bulgur, and rolled oats. A couple days before I was going to bake, I hauled my sourdough starter out so that I could convert some of it to a rye starter (because I couldn't bear to "cheat" and make a 98.4% whole grain bread).
Now, I didn't really expect it to rise a lot, but I sort of expected it to rise a bit more than it did. In the end, I think my starter just wasn't quite lively enough, and I should have added a pinch of yeast to get it going. However, Susan had one thing dead-on - this bread is FABULOUS thinly sliced and toasted. I spread mine with some goat cheese that I got at the farmer's market while I was in Madison, and voila, an amazing breakfast, snack, whatever. Given that I didn't change up the recipe besides halving it, I'll just send you on over to Susan's blog to take a look at the recipe that made this fantastic bread.
PS - Even though it's not an original recipe, I'm sending this on over to Yeastspotting. Probably the coolest, most dangerous weekly roundup in the blogosphere. At least for a carbwhore like me.