from: Brot: Bread Notes From a Floury German Kitchen
-220g coarse rye meal
-300ml boiling water
-1 Tblsp. mature rye sourdough starter
Pour the boiling water over the rye meal. Mix thoroughly, cover, and let stand until lukewarm (about 20 minutes). Mix in the sourdough starter, cover, and let rest overnight at room temperature.
-30g sunflower seeds
-100g warm water
Mix, cover, and let stand for at least 3 hours. Can be made at the same time as the sourdough build.
-330g whole wheat flour
-11g sea salt
-enough water to make a soft and sticky dough
Bulk fermentation: 45-60 minutes at room temperature.
Shape into a log and place into an bread tin greased with sunflower oil.
Final fermentation: 30-45 minutes.
Bake at 230C for 20 minutes, then reduce heat to 210C for a further 40-50 minutes. Let cool completely, and let stand for 12-24 hours to allow for the rye dough to set.
Makes: 1 loaf