65% rye bread

This is probably the quickest recipe from Hamelman's book. In 4-5 hours you have it on your table.
It is a straight dough, so no preferment is required.
The dough had a strange texture and working with it remembered me the playing with plasticine from  childhood.
The resulting bread was OK but a bit disappointing to my taste. The flavor was of rye but was missing the sourdough aroma that I love so much. Nevertheless, if you need a quick bread on your table than this recipe is acceptable.
I have asked my husband to give his opinion about this bread and his reaction was "Is like from the the bread machine you were doing once" And indeed, he was right, except for the rye flavor there was nothing special about this bread.