Inspiration from here https://przepisynadomowyserichleb.blogspot.com/2017/02/niemiecki-chleb-zytni-razowy.html?m=1
Sour preferment:
200g Bob's Red Mill 10 grain hot cereal
200g lukewarm water
20g g old rye starter from the fridge
2g salt
Mix, let stand at least 24 hours. First couple hours in a warmer spot, then move to a cooler room temperature. It may be a little smelly at first, but this will vanish and will actually start smelling nice.
Dough
All of the above
600g wholegrain rye flour
500-600g lukewarm liquid (I used water mixed with acidic soy based kefir, but how about watermilk, apple cider, beer etc.)
10-12 g salt
6g dry yeast
100g black sesame seeds (I used 70 sesame and 30 sunflower)
Mix everything thoroughly, knead with your fists, regulate flour and water if necessary
Bulk ferment in a lukewarm spot 45-60 min
Place in a large prepared bread form, sprinkle generously with rye flour, let proof without cover, 45-60 min
Bake 10 min at 450°F, then 50-60 at 390
Cool overnight before slicing
Very mild tasting bread with sweet nutty flavor from sesame seeds. Pleasant mouthfeel with soft texture of rye crumb and crunchiness of seeds. Surprisingly, rather low acidity. Smells like a field of rye in the summer