In bowl, mix Sourdough starter with the following ingredients

• 1.5 liter cold water
• 2 to 3 tablespoons salt
• 600 g cut rye (You can't find that so use any combination of cut oats, cracked wheat (=bulgur), rye or oat flakes)
• 150 g flour (bread, graham, or spelt flour)
• 500 g rye flour (Hodgson Mill)
• 200 g sun flower seeds
• 150 g flax seeds
• 100 g sesame seeds

Next day, add:

• 0.5 liter water (or malt beer)
• 700 g rye flour

REMEMBER TO TAKE OUT SOME SOURDOUGH FOR NEXT TIME,
approximately 0.5 cup.  Leave sourdough in refrigerator until next time you bake.

Spoon the rest of the dough into well greased loaf pans. If you have Eva professional you don't need to grease.
Leave pans to rise at room temperature, covered with wet kitchen towel, 2-6 hours.

Bake for 2 hours at 210 degrees Celsius = 410 degrees Fahrenheit, covered with aluminum foil, except for the last 15 minutes.

Remove breads from loaf pans immediately and let them cool on a rack wrapped in a wet kitchen towel. If you do not remove the breads from the pans the bread tends to crumble when you cut it.

When completely cooled off, breads are placed in plastic bags and stored in refrigerator or freezer.
Bread will stay fresh in the refrigerator up to 1 month.