Wanted to bake some proper rye bread this week, so decided to repeat the "Nobleman's" rye following Rus Brot's recipe https://youtu.be/1Vwf3TzPTYU (sorry, video in Russian)
Here is my formula using a mix of whole and light rye flour instead of medium, due to availability: https://fgbc.dk/1i8m
Used a different mix of seeds this time (no pumpkin seeds, very little sunflower seeds, added black sesame and poppy seeds instead). Also didn't top the loafs with seeds on the outside - last time they didn't stick very well and cutting every slice produced a big mess on the table.
The pre-dough never seemed to "fall" like it should when it's ready, even though I gave it 6 hours instead of recommended 4-5 hours. I couldn't really wait longer if I didn't want to bake at 1 am. It increased in size a lot and was very spongy though, so I went ahead and there weren't any issues later.
Tried baking first ten minutes at 260C with the convection on - and it did make a nice crust and loaves didn't burst on top, but when the fan is running the oven has a serious hot spot on one side in the back, and it darkened one of the loaves too much there, and I think reduced the oven spring on that end of the bread (see far end of the left loaf). And the other bread burst on the side a little bit, must be from my handling of the loaves when transferring onto the peel. Need a better system to prove them, since the brotforms are not ideal for this type of dough (or I should try lining them with towels perhaps) and I was using a rectangular pyrex dish with a couche, and getting the dough out was a bit tricky.
Taste is great! I think I prefer the original seed mix (having large pumpkin seeds is nice in particular both visually and texturally), but nothing wrong with this one either. The bread is very flavourful anyway (and would be even without the seeds I guess!).