Danish Rye Bread (Sourdough)

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1. 1Step 1: At 10:00 PM, dissolve your active sourdough starter into the water in a bowl. Whisk in the rye and bread flours. Cover loosely and let sit at room temperature (74–78°F / 23–26°C) for 8–10 hours until it reaches its peak volume.
2. 2Step 2: At 10:00 PM, mix the rye chops (or cereal mix), sunflower, pumpkin, and flax seeds with the water in a container. Cover tightly and leave to hydrate overnight in the refrigerator.
3. 3Step 3: At 10:00 AM, transfer all of the overnight levain and the seed soaker into a stand mixer bowl along with the remaining rye flour, bread flour, water, salt, and molasses.
4. 4Step 4: Fit the mixer with a paddle attachment. Mix on low speed for 2–3 minutes to incorporate. Increase to medium speed and continue mixing for 5–7 minutes. Stop occasionally to scrape down the sides of the bowl. Ensure the motor doesn't overheat the sticky dough.
5. 5Step 5: Spray a 13x4 inch Pullman pan with cooking oil and dust it generously with extra rye flour. Scoop the sticky dough from the bowl into the pan. Dip a large spoon in water and smooth out the top surface until flat.
6. 6Step 6: Dust the top of the flattened dough generously with rye flour and slide the Pullman lid completely closed. Let proof in a warm spot (82–86°F / 28–30°C) for 2–3 hours until the expanding dough climbs to within 1/2 inch of the top rim.
7. 7Step 7: Preheat your oven to 500°F (260°C).
8. 8Step 8: Slide the closed Pullman pan into the oven and bake at 500°F for exactly 15 minutes.
9. 9Step 9: Drop the oven temperature to 400°F (204°C) and continue baking with the lid on for 15 more minutes.
10. 10Step 10: Wearing thick oven mitts, carefully slide the Pullman lid off the pan. Drop the temperature down to 325°F (163°C) and bake uncovered for a final 45 minutes.
11. 11Step 11: Remove the bread from the oven and carefully tip it out of the hot metal pan. Let it cool completely on a wire rack. Once fully cold, wrap it tightly in plastic wrap or foil and let it rest untouched until the following morning. Slicing it early will result in a gummy interior.