Well the second try with just white flour and a little bread improver made a big difference. Not so heavy. It still takes along time to proof, basically all day. Very little kneading though, so if you are at home all day it is no problem, and you just cook it the next day. Next time I think I will rise it in the oven covered on the lowest my gas oven can go, cover the dough and leave a container of water in the bottom of the oven. I'll let you know
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