1. Sprinkle rye flour on top of the sourdough mixture, and cover with plastic. Ripen at 70ﾰF.
2. Divide the dough into the desired size and shape. Dampen the top of the loaves with water, and dip the top in seeds.
3. Proof the breads at 80ﾰF for about an hour, and score the loaves with a serrated knife or bakerﾒs lame.
4. Bake the loaves at 440ﾰF for about 40 minutes. Serving suggestions include cheese, charcuterie and smoked fish.
