Danish Style Sourdough Rye Bread

STARTER: You must create the starter the first time unless you can get a sourdough starter from someone else. Prepare the starter like this: Mix ingredients and cover with plastic wrap. Leave for 3 days at room temperature. It may start to get moldy. Don't worry, that's perfect! BREAD, 1st Day (use mixer): Mix the starter into the water. Add salt. Add flour and mix until blended well. The dough should be pretty thin (like thin oatmeal). You may have to adjust with more water or more cereal. Let the dough rise covered with plastic for 24 hours. BREAD, 2nd Day (use mixer): Mix the dough from day 1 with everything else for a few minutes until completely consistent. It should like thick oatmeal. It should not be like a normal bread, this is more runny. Now take 1-2 cups of dough and save this as the starter for the next bread. THIS IS IMPORTANT. DON'T FORGET THIS. If you forget you have to make the starter all over next time. Store the starter covered with plastic or in a plastic bag in the fridge. Spray baking forms and pour the dough into forms. You will need 1-2 depending on size of forms. Let rise for 8 hours. They should rise at least 50% (more when the starter gets older). Bake for 1 hour and 15 minutes in 375 degree oven. Take the bread out of the oven and let cool completely. This bread is not easy to cut the first day and should rest at least one day in fridge until eaten. You can freeze the bread if needed and should be stored in a plastic bag in the fridge to keep it fresh longer. Tips: You can experiment by exchanging ingredients on day 2 as long as you use some kind of cereal or flour instead of the oats.