My 104th experiment: Wheat rye bread

This is another daily loaf, warm and moist when fresh.

Recipe: Wheat rye bread (1 medium loaf)

Ingredients:
- 1 cup KAF whole wheat flour
- 1/2 cup whole rye flour
- 1+1/2 cup bread flour
- 3 tp active dry yeast
- 1 cup evaporated skim milk
- 1/4 cup buttermilk powder
- 1 tp kosher salt
- 1/2 cup water
- 2 TB honey
- 2 TB olive oil
- 1/4 cup sunflower seeds
- sesame seeds

Procedure:
1. Proof yeast in warm milk.
2. Sieve together whole wheat flour, whole rye flour, buttermilk powder and salt.
3. Add milk and yeast to the dry ingredient mixture. Mix to form dough.
4. Allow dough to rest until volume doubles.
5. Add in all-purpose flour and up to 1/2 cup water to form a soft dough.
6. Add honey and oil to dough. Then add sunflower seeds.
7. Allow dough to proof until volume doubles.
8. Shape dough into a log. Allow to proof in pan until volume doubles.
9. Brush top with egg white and water mixture. Then sprinkle sesame seeds.
10. Bake at 350F until internal temperature reaches 190F.

Results
10:35am, yeast in 1 cup of warm evaporated skim milk:

10:48am, 1 cup of whole wheat flour:

10:53am, 1/2 cup rye flour and 1/4 cup buttermilk powder:

11:02am, initial dough:

1:44pm, dough risen 2 hours:

2:20pm, adding 1+1/2 cup bread flour, and water for adjustment:

2:51pm, lean dough:

3:05pm, final dough after adding honey, oil and sunflower seeds:

3:50pm, dough proofed 50 minutes:

3:53pm, dough shaped into a log:

3:53pm, log's height:

4:29pm, log proofed 40 minutes:

4:29pm, log's height after proofing:

4:29pm, to bake at 350F:

5:18pm, loaf baked 40 minutes, reaching 160F:

5:18pm, thermometer clean:

5:19pm, loaf's height:

5:21pm, loaf's corner:

5:21pm, loaf's bottom:

6:19pm, loaf cooled and cut to 15 slices:

6:20pm, center-of-loaf slice:

6:20pm, heel-of-loaf slice:

6:20pm, crust:

Observations:
This loaf has a lot of milk and buttermilk. Dense.