Sourdough Rye with Multi Grain Hot Cereal

In much the same way as the flavour of cheese is enhanced by a maturing period, the same principle applies to the flavour and texture of the rye bread I have baked. Of course, the period is counted in hours not moths.

I submitted my Sourdough Rye to yeastspotting.
I could't resist and I cut  14 hours after baking. The crumb was still wet and tasted bland..  

Sourdough Starter First Build/ Zaczyn-etap1
80 g whole rye sourdough/zakwasu zytniego
80 g water/wody
80 g whole rye flour -stone ground/zytniej maki razowej-grubo zmielonej
Mix and let ferment overnight./Wymieszac i zostawic na noc.

Overnight soaker:/Namaczanka
200 g multi grain hot cereal (rolled grains:rye, barley,oats and wheat)/mieszanki platkow z zyta, owsa,pszenicy i jeczmienia
200 g boiling water/wrzatku
Stir multi grain cereal in the boiling water, cover./ Wymieszac platki z woda, przykryc i zostawic na noc.

Second Build/Zaczyn-etap 2
all of the starter from the first build/zaczyn 1
240 g whole rye flour/maki zytniej j.w.
240 g water/wody
Let ferment for 5 hours./Fermentacja-5 godzin.

Final dough:/Ciasto
720 g whole rye flour/ maki j.w.
720 g water/wody
all of the starter/zaczyn
all of the soaker/namaczanka


Combine the ingredients and autolyse for 30 minutes. Then mix in 23 g salt. Ferment the dough for two hours in the bowl. Line a  dutch oven with parchment paper.Shape the loaf and proof  for another two hours in the dutch oven with the lid on.  Preheat the oven to 500F. Bake for 20 minutes. Take the lid off and reduce the temperature to 450F and bake for 20 minutes. Remove the bread from the dutch oven and bake at 400F for 40 minutes.Store the loaves for at least 24 hours before slicing into in order to stabilize the crumb and improve the flavor.