We are both quite into coarse bread. This is a recipe that I have experimented with a bit. It is very simple, perhaps the coarsest bread I've ever made successfully. It must be made in two operations, because it is a sourdough.
First day you simply blend 1 liter of coarse ground whole rye flour, 5 dl of lukewarm water, 2 dl of yoghurt, one tbl spoon sea salt and 1/4 package of yeast. Blend together and let ferment for 24 to 36 hours.
Next day: blend in 8 dl of cereal (pick one with many whole grains, dried fruits and nuts, you may also add other nuts and seeds), 4 dl wheat flour 120g melted butter. Remember that the only thing that is better than butter is more butter (and maybe one more thing, but that usually doesn't include an apron..). Blend well. It is supposed to be sticky and quite wet compared to regular yeast doughs. Fill it into two bread pans, let rise for two hours, and bake at 180-200 C for 35 minutes. Remove the bread pan, and bake for 10 more minutes.
