** Some of the whole grains may be hard to find. I found some at Whole Foods and ordered others online from Bob's Red Mill Products at www.bobsredmill.com. He has EVERY kind of flour and grain you can imagine !!
In a large bowl, Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water and Sour Dough Starter. Let it all soak for at least 8 hours. (This can be an advantage when done at night so you can continue the next morning.)
After 8 hours, add the rest of the ingredients. Let the dough rise for 1-2 hours.
Divide the dough into 2 portions. Put each portion into greased bread pan.(Normal American pans or Danish bread pans, (which are longer and more square) if you have them)
Smooth the dough out so the top is flattened. Cover bread pans with some plastic or foil.
**This dough is very different. It is thick, sticky and very moist and it doesn't require any kneading.
Let the dough rise for 1-2 hours until it almost fills the bread-pan.
Bake the breads for 350 degrees for about an hour.
Rmove from bread pans and allow them to cool off before attempting to slice.
After cooling, keep them in air tight container or a plastic bag.
Slice into thin (¼ inch) slices.