610 g stiff rye sourdough starter
1205 g water
168 g hulled millet
1998 g stone ground rye flour
11 g black caraway seeds
24 g salt
Combine the ingredients in a large mixing bowl, cover and let ferment at room temperature for 10-11 hours.
Pack the dough into 2 loaf pans and preheat your oven to 500F.
Bake for 20 minutes, then reduce the temperature to 450F and bake for another 30 minutes , and for 10 minutes at 400F (no pans and no parchment).
Submitted to Yeastspotting.