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Cracked it open.
This one has a lot of wheat and rye in it (I think almost 1/2), so it's pretty dense. The crumb is fine, the taste is *wheaty* (yet slightly gummy, whu?).
The super-long bake time toughened up the crust more than the previous Crisco experiment. This thick crust is not bad, it's just... "rustic."
My guess is that you need a dutch oven or bricks to get a nice dark crust without going super crusty.