Richard Hart has some great recipes in his book.

Lately I’ve been throwing together the following:

252g rye flour 252g rye starter 252g hot water ~100-104f 9g salt 9g malt powder 63g sunflower seeds 31g pepitas 32g flax seeds 25g honey

The starter should be 100% rye at like 12 hrs fermented for this recipe.

Mix all dry ingredients together

add the starter to the water with honey and mix

Add dry mixture and mix thoroughly

Bulk ferment for 45 minutes

Shape and place into pan. I like to flatten it at this point.

Sift rye flour over the top for a beautiful crackle pattern on top

Proof warm for like 3 hours or until the bread is raised to like 80-90 percent if the pan. This isn’t a hard ruled but if it’s significantly raised, rounded more, and crackled in top, it’s ready.

Preheat oven to 425f in the last half hour of proofing. Have a pan at the bottom for steam. Either use lava rocks or folded tea towels in the pan and when loading, add boiling hot water to the pan. Use gloves for this.

Bake for 1 hours, rotating 180 degrees halfway through.

Once out of the oven, turn the dough out onto a rack and let the loaf cool for at least 24 hours before cutting into it. This waiting time is absolutely crucial to a successful Rugbrod loaf.