In my experience, the large holes will not form if you add low-gluten flour (rye, buckwheat, oat) to the mix, even with higher hydration. I make a 100%-rye bread with flax seeds that is very dense, although highly hydrated (100-110%!). Furthermore, it needs no proofing, only a single rise in a bread pan. The crust is not that hard and can be softened further by wrapping the hot bread in a kitchen towel. Another plus is that this type of bread will not dry out or spoil for over a week (I keep it wrapped in a towel). As for the salt, I agree - 1% should be plenty.