This is a variation of one of Daniel Leader's Rye sourdough recipes called " Czech Country Bread" Pages 308-310 of his book "Local Breads"
I was planning to use 100 % rye flour, but ran out. So I supplemented some Whole Wheat. The Recipe in Dan's book calls for 400 g white flour, and 100 g rye flour.
This is baking as I type, and the aroma, is making me hungry.
Whole Wheat Flour
Rye Sour Starter (100%)
Ground Flax Seed
I refreshed my starter when I came home from work yesterday morning, and left it downstairs where the woodstove was going for about 4 hours. Once it was about 3/4 up the container, I moved it upstairs where it was cooler, and finished my sleep. Another 4 hours had passed, and my starter was trying to work its way out of the container. So I started making my dough.
I combined all the ingredients, and mixed by hand until it had come together. I let it rest for about 10 minutes while I cleaned up.
After which I then kneaded it for several minutes ( adding the flax here), and returned it to the oiled bowl and covered for 1 hour downstairs with my woodstove again.
Once the hour was up, I brought it back upstairs and kneaded it for about 20 seconds, formed a ball, and returned it to the warmth downstairs for another hour.
By this time I was about ready for work again ( 9 pm), so I formed it into a pullman, and put it into a sprayed pan, and covered it in the fridge until about 9 am.
I removed it from the fridge and put it downstairs again for about an hour.
At which time I preheated my oven and slid it in with the tray of boiling water.
I baked it for the first 15 minutes with a tray of boiling water in the bottom of the oven. @450F
Continued to bake @ 450F for another 10 minutes. removing the tray of water.
Then reduced to 425F and baked for 20 minutes. removing it from the pan in the last 10 minutes.
Total Bake time 45 minutes.