Farmer Style Rye (Bauernbrot) Baking Day

The sourdough starter from two days ago is smelling nice and sour(kinda like fermenting beer), so I am ready to make the dough.

Bread Making Tunes: The Sword, Warp Riders (2010)

Farmer Style Rye Recipe:

-1 Portion of Sourdough Starter (see previous post)
-2 cups Whole Wheat Bread Flour
-3/4 cup Rye Flour
-4 tbsp. Vital Wheat Gluten
-100g Cracked Rye Seeds (soaked for 24 hours, then drained)
-1 tbsp. Caraway Seeds
-1 1/2 tsp. Salt
-1 tbsp. Olive Oil

Combine dry ingredients with sourdough starter and form a moist dough. Keep some extra rye flour on the side in case the dough is too wet. Knead dough thoroughly until dough is smooth and has a slight spring back.
Place in a bowl, cover with cling film or a damp cloth and let rise to double in size. Punch down dough and form into loaf. Let dough rise again while you pre-heat your oven to 450 F. Flour top of the dough, cut slashes and bake for 20 minutes at 450 F, then turn down oven to 350-400 F. and bake till hollow sounding when tapped.