Whole wheat and rye bread

This is part of my experiments with home milled whole wheat and rye berries.

I used about 400 grams of whole wheat flour and 300 grams of rye flour which I sifted after milling grains at home.

1) Used sifted out large parts to feed my wheat and rye starter, three times/builds before using the starter.

2) Autolyzed flour for 24 hours, room temp.

3) Combined flour and starter from the fridge, and about 15 grams of maple syrup. Total hydration was about 75% at this point.

4) Mixed in a kitchenaid for 20 minutes.  Even after that the flour was sticky, so added some more whole wheat flour and had to knead with hands for 10 mins. Put in a bowl and let sit at room temp for about 1 hour, then into fridge for 24 hrs.  The final dough was about 65% hydration.

5) Removed from fridge, shaped, let set for 2 hours and sent to the oven in a dutch oven. 500 F for 25 mins, then removed dutch over lid, 450 F for another 20 mins.

This is the best rise I've gotten so far without using any bread flour.