Milmore Downs Organic Flour & Grain

Friends of ours make a 100% rye bread. It needs a bit of patience to produce:
Grind 8 cups of whole rye or mix our rye flour 2/3 with 1/3 of kibbled rye, add 1½ cup sourdough, add hand-warm water, 3 cups of whole grain rye flour, gently stir and lift under to make moist slurry, plenty of moisture activates it. Place it in a warm place – leave for 6-8 hours. Prevent surface drying - place lid on top. Optional add, soak parallel 2-400 g of seed separately (linseed, sunflower, pumpkin etc) leave to soak for same time.
The slurry will have risen and be well fermented containing plenty of air bubbles.
(Take out ½ cup sourdough starter for your next bread; add hand-warm water and 1 cup rye flour – drier consistency this time to slow fermentation processes. Leave for a while to get started, then place your sourdough starter into cool store/fridge for a fortnight for use in your next bread).
To the rest, add another 6 cups of rye flour, add salt, add the seeds you soaked earlier; gently stir and lift under to make moist slurry.
Gently transfer mixture into fattened bread forms. They should be half covered. Place in a warm place, cover to retain moisture and leave for 2-4 hours. Fire up oven to 220 degrees C. Place bread into oven and pour some water for moisture onto oven base. Close oven door, leave for 10 min, then reduce temperature to 180 degrees and bake breads for about 45 min. Open oven door, but leave breads in oven to gently loose heat for 10 min. Take out of oven and out of bread forms, check by knocking underside of bread – should return sound. Place on grid to cool off, then in earthenware bread container with small air vent on top to keep your rye bread fresh for the fortnight.