I submit the loaves to Yeastspotting.
200 g rye sourdough
200 g whole wheat sourdough
766 g water
300 g whole grain millet flour*
783 g whole wheat flour
Combine the ingredients and autolyse for 1 hour. Then mix in:
200 g chopped walnuts
23 g salt.
Knead the dough and set aside for 30 minutes. Knead again, cover and let ferment for 3-4 hours.
Shape two loaves and let the proof for 2 hour.
Bake for 20 minutes at 490 F and for 20-30 minutes at 450F.
*millet makes the dough rise like crazy, but from my experience millet flour also makes crumb drier and crust was though on the next day after baking; but I really liked the taste.