500g rye/whole meal flour
70% grains or seeds mix
30% sourdough 
90% hydration

soak seeds/grains overnight, drain and add as 70% 
mix 70% of the 500g flour, all seeds and sourdough starter, ferment again overnight
add remaining flour, mix and add to loaf pans
proof 2-4 hours until risen
bake 60min at 425.