100% Whole Rye Sourdough Loaves with Sunflower and Caraway Seeds

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Sourdough Starter:
145 g  rye  sourdough starter (120% hydration)
410 g stone ground rye flour
413 g water
Let ferment for 7-8 hours

Mash:
850 g stone ground rye flour
150 g sunflower seeds
15 g black caraway seeds
914 g hot water
Use a  potato masher to combine the hot ingredients. Let sit at room temperature for 8-12 hours.

Final Dough: 
all of the  rye sourdough starter

all of the mash

23g salt

Combine the ingredients in a large mixing bowl. Let ferment for 8 hours.

Line two loaf pans with parchment paper. Scoop the dough into the pans and preheat your oven to 500F.

Bake :

for 20 minutes at 490F, covered with similar pans (it helps the loaves to rise in the oven)

for 20 minutes at 460 F, uncovered

for 10 minutes at 400 F(without pans and without parchment pepper)
turn the oven off and leave the loaves inside for 5 minutes. 
Let sit for 24 hours before slicing.