Danish Rye Bread (Easy Sourdough Rugbrød)

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1. 1Step 1: In a bowl, combine the whole rye berries (or rye kernels), sunflower seeds, and flax seeds. Cover with water and soak at room temperature overnight. If using steel cut oats instead of rye berries, they can be soaked the next morning (or several hours before mixing the dough) since they soften faster.
2. 2Step 2: In a large mixing bowl, add the water and active sourdough starter. Mix with a fork until mostly dissolved.
3. 3Step 3: Add the cracked rye berries, dark rye flour, spelt flour (or whole wheat flour), and salt. Drain the soaked rye berries and seeds, then add them to the bowl. Mix with a wooden spoon until fully combined. The dough will be sticky and batter-like.
4. 4Step 4: Grease a Pullman pan generously with butter. Scrape the dough into the pan and spread evenly. Smooth the top with a spatula or damp hands. Sprinkle extra sunflower seeds on top if desired.
5. 5Step 5: Cover the pan tightly with plastic wrap. Let the dough rise at room temperature until it reaches about 1/2 inch from the top of the pan, about 18 to 24 hours depending on starter strength and kitchen temperature.
6. 6Step 6: Preheat the oven to 425°F. Bake for 60 to 70 minutes until the crust is dark brown and the internal temperature reaches 210°F. If the crust is browning too quickly, loosely tent with foil during the last 15 minutes.
7. 7Step 7: Run an offset spatula or butter knife around the edges of the loaf and turn it out onto a cooling rack. Cool completely to room temperature before slicing. For best texture, wrap the loaf and slice the next day.