Anyone have a recipe for german sourdough double crust rye bread?

I love Rudolphs double crust sourdough light rye! I need a good authentic recipe.Anyone have a recipe for german sourdough double crust rye bread?
INGREDIENTS


1 1/2 ounces compressed fresh yeast


1 quart warm water


2 tablespoons white sugar


4 cups all-purpose flour





8 cups white rye flour


4 cups all-purpose flour


2 tablespoons salt


1 teaspoon white sugar


2 cups warm water





DIRECTIONS


First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.


After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.


In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.


When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.


Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.Anyone have a recipe for german sourdough double crust rye bread?
I do it the same way, but at 200掳C.
The Recipe





The night before baking, start the poolish.





about 1/2 cup starter





3 cups bread or all-purpose flour





1 cup Rye flour





2 cups of water.





Mix it all together, cover and let sit overnight.





The Next Morning.





Add to the poolish:





3 cups of flour as before





1 cup of Rye, as before





1 large (raw) Onion, finely chopped





(Optional) 1 Tablespoon Dried Dill





1 Tablespoon Salt





3/4 Cup water.





Mix well and let sit for twenty minutes.





This makes a pretty wet dough, one of you scientists can figure out the hydration. Because of the rye flour its quite sticky. I find the best way to mix it is to just get my hands in there and squish it all together.





After it sits, knead for 10 minutes. You will need to use quite a bit of flour as the dough is very sticky. After kneading cover and let rise until doubled, about two hours.











After rising, dump the dough onto a well floured surface and cut in half. Stretch each half **gently** into a ball, then **gently** stretch into a loaf shape. You don't want to squish the air bubbles. I find the ';envelope'; method of shaping just a bit too vigorous.





Transfer the the loaves onto baking paper, cover and let rise for about an hour.














Sourdough Onion Rye - Ready for the Oven





Meanwhile, preheat your stone and your oven to 450/220. Then transfer your loaf onto the stone, I use the back of a cookie sheet as a peel. When the loaf is in the oven use whatever steam method you prefer, I simply toss a cup of water into the bottom of the over and shut the door. Bake for about 25 minutes, turn the loaf once. I have a very small oven, so I can only bake one loaf at a time.





Take the bread out, and let it cool for as long as you can, and then enjoy! Also makes great toast!


Sourdough Onion Rye - The Finished Product