Ingredients for the Night Before:

For the Levain:

300 grams dark rye flour

100 grams bread flour

350 grams water

70 grams ripe sourdough starter

For the Soaker:

75 grams rye chops or 7 grain hot cereal such as Bob’s Red Mill

1 cup raw sunflower seeds

1 cup raw pumpkin seeds

½ cup flax seeds

285 grams water

Ingredients for the Day of Baking:

All of the Levain

All of the Soaker

200 grams dark rye flour

130 grams bread flour

180 grams water

18 grams salt