This is a simple recipe of a sourdough bread that we normally make. We use whole grain rye flour.
Mix the starter with 200g of water and 100g of flour. The easiest way is to put flour in a bowl, then mix water with the starter, pour it in, then mix everything together. Put three table spoons of it into the fridge to make the next bread later.
Wait ~5 hours for the new starter to rise. This happens faster if you put it in a warm oven (but don't go over 30 degrees or the yeast might die).
Mix 500g of flour, 300g of water, the starter, salt and anything else to make the dough. But it into a buttered form for baking. The easiest way is to mix all dry ingredients with a whisk then mix all wet ingredients with a whisk, pour wet into dry, mix with a spoon. We usually butter the form before mixing the dough and put it in the fridge to make the butter more solid so it's not scratched away when putting in the dough.
Put more seeds on top of the dough if desired. Squeeze them in with a spoon, otherwise they will fall off too easily.
Wait ~5 hours for the dough to rise. Can be speeded up with warmth.
Bake in pre-heated oven at 220C for 50 minutes. We usually don't pre-heat the oven and add 5 minutes to the baking time.
When the bread is out, it might not separate from the form. Wait 5 minutes for some moisture to come out of the bread -- it makes the separation eaiser. Once the bread is out, put it on a rack to cool. If you cut it early, it will stick to the knife, but some think that it's worth it.