Prepare the soaker: combine the Cracked Rye with about half of the measured Water in a bowl to create the Soaker (Schrot-Quellstück); cover and let rest at room temperature for at least 4 hours or refrigerate overnight so the grains hydrate fully.
Mix the levain: in a large bowl blend the Rye Sourdough Starter with the Sourdough (Vollsauer) and a portion of lukewarm Water until smooth and uniform.
Combine flours and soaker: add the Whole Rye Flour and the prepared Soaker (Schrot-Quellstück) to the levain mixture and stir thoroughly until a homogenous, sticky rye dough forms; allow this mixture to rest (autolyse) for 20–60 minutes to let the flour fully absorb the liquids.
Incorporate salt: sprinkle the Sea Salt over the dough and mix well until evenly distributed—rye dough will remain slack and sticky, so use a wet spatula or dough scraper to fold and smooth.
Bulk fermentation: cover the bowl and let the dough ferment at room temperature until it becomes slightly puffy and aromatic, typically 3–6 hours depending on ambient temperature; rye develops flavor rather than a large rise.
Shape and place: transfer the dough into a lightly oiled or parchment-lined loaf tin (or shape into a free-form loaf), smoothing the surface with a wet spatula to create an even top; dust with a little rye flour if desired.
Final proof: allow the shaped loaf to proof at room temperature for 1–2 hours, or retard in the refrigerator overnight for deeper flavor and easier slicing the next day.
Bake: preheat the oven to high heat (about 230°C / 450°F) with a baking stone or heavy tray inside; score the top if desired, place the loaf in the oven with steam (a pan of boiling water or spray), bake at the high temperature for 10–15 minutes, then reduce to about 200°C (400°F) and continue baking until the crust is firm and the loaf sounds hollow or reaches an internal temperature around 98–100°C; total bake time will typically be 40–60 minutes depending on loaf size.
Cool and rest: remove the bread from the oven and cool completely on a wire rack—allow at least 6 hours (ideally overnight) before slicing to let the crumb finish setting and the flavors mellow.
Serve: slice thinly for sandwiches or toasts; the dense, tangy character of this Vollkornbrot pairs beautifully with butter, smoked fish, cold cuts, or strong cheeses.
