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Prepare the Levain the night before by combining rye flour, bread flour, water, and ripe sourdough starter.
Prepare the Soaker the night before by combining rye chops or 7 grain hot cereal, sunflower seeds, pumpkin seeds, flax seeds, and water.
On Day 2, mix all ingredients for the main dough in a bowl of a mixer.
Mix on low speed for 2-3 minutes, then increase to medium for 5-7 minutes, scraping the bowl sides occasionally.
Transfer the dough to a loaf pan, sprinkle with rye flour, proof for 2-3 hours, then bake at 500F, reducing temperature gradually, until baked through.
Let the bread cool before serving.