Wanting to bake another sourdough bread with a larger portion of whole rye, I started searching on the internet, and came across this recipe:
This was interesting because I had some walnuts left from something else. Not quite enough, so I added some sunflower seeds. Roasted them a bit.
I had already fed my sourdough starter and put it in the refridgerator before it reached its peak. The recipe mentions adding instant yeast in the final dough. I omitted that, because I wanted it pure sourdough.
Around midnight last Saturday I made the levain, whole rye, water, my starter. Did add a bit more than in the recipe. Left this out to ferment. 14.00 in the afternoon on Sunday I made the final dough, but did not let it rise outside, but instead kept it in the refridgerator (I had a party, so I didn't have time to bake it then). A 24 hour rise in the refridgerator later I took it out, formed a batard and let it proof for about 2,5 hours on a couche.
Baked following recipe, and this came out:
Update: Crumb photo's: