Original is from http://www.7ravioli.com/namine-rugine-duona (give credit where credit is due)
0) Acquire rye flour, the coarser the flour, the darker the bread will be
50gr of flour mix with 50gr of water, leave in warm place for 24h. On next day add 50gr of flour and 50gr of water, leave in warm place for 24h. Repeat for 3-4 days. At the end of 4/5th day you should have nicely fermented leaven.
2) First dough
Take all leaven you have from step 1 and mix with 4 cups of flour and 3 cups of warm water. Leave it to ferment for 5-8 hours, if it is relatively cold in the room, it may take longer. Perfect place for fermentation is heated floor. Dough is ready when it is full of bubbles and raised (check pictures in original post).
When first dough is ready put aside 2 cups of dough in fridge (above freezing temperatures), that will be your leaven for next batch of dough. Leaven can be left in fridge for up to 2 weeks. When ready for next batch, take it out of fridge, let it warm up and start from step 2.
3) Second, final dough
Take dough from previous step (less leaven you put aside), add:
4 cups of flour
6 tablespoons of sugar
2 tablespoons of salt
2-3 tablespoons of honey
2-3 tablespoons of cumin seeds
3-4 tablespoons of sunflower seeds
4-6 tablespoons of linseeds
4-6 tablespoons of pumpkin seeds
All those seeds are matter of taste and you can leave all of them out of recipe or add some other seeds or nuts or dried fruits to your taste.
Mixing it all up – take few tablespoons of water, dissolve honey, salt and sugar in it, add it to first dough, mix in and then add flour.
Leave ready dough to ferment for 3-5 hours. It should fill with bubbles and rise.
From ready dough form two loaves, sprinkle with flour, coat with oil, sprinkle some sunflower seeds on them, put loaves on baking paper.
Baking – preheat oven to 350°F, put your loaves in and bake for an hour and 15 to 30 minutes (experiment here). When bread is ready, take it out, slightly wet it with water using hands, wrap in clean cotton or linen towel, put it in plastic bag for 15 minutes, then take out of bag (but leave in towel) and leave your bread to cool down.
Never eat rye bread hot, it is not as tasty and good that way, in fact, the older the bread, the better it becomes.