Here's what I'm currently baking.
I have evolved it from my standard dough - Mick's Basic - plus some inspiration from Dan Lepard's Barley and Rye bread in The Handmade Loaf. Exactly as Mick's recipe  but the flour mix is 80% strong white/10% barley flour/10% rye flour.
Plus a tablespoon of honey.
It's nice and light but still reasonably complex in flavour.