Eli's Rye Bread

Ingredients:
 200g dark rye flour
 200g light rye flour
 300g white whole wheat flour
 50g pumpernickel meal
 50g chia seed (optional, but if not remove 50g water)
 20g salt (Eli sent me a note later and asked me to say 1 heaping Tbl salt, and to add it to the hot grain mix before adding the flour.  He says it's 20g of salt to 1000g of flour or 2% by bakes percentages)
 40g molasses
 700g water (room temp)
 300g sourdough starter (preferably a wheat/rye starter)
 Hot grain cereal mix (see below)
Add dry ingredients and mix.  Add wet ingredients and mix.  Autolyse: let it sit for an hour, while preparing the hot grain cereal mix. 
Hot Grain Cereal Mix:
 2 cups water
 1/2 cup oatmeal
 1/2 cup  winter wheat berries
 1/8-1/4 cup flax seeds
 ~1/2 cup flour (esp alternative flour)
Boil water, then add oatmeal and wheat berries.  Simmer for 5 minutes, then let sit, covered, for 15 minutes.  Add flax seeds, stir, and let it cool (~15 min with the lid off). Mix flour in until it is the same consistency as the bread dough.
Mix in (well cooled) cereal mix, and knead dough.  Let it prove overnight in a cool room (~60 degrees), divide, then shape loaves, and place in loaf pans or banettons. Let it rise for 4-6 hours, or for a day in the fridge.
Bake: Preheat oven to 450 degrees Fahrenheit with a pizza stone.  Score the loaves, put then in the oven, and add water to the oven.  Lower the temp. to 380 degrees, and bake for half an hour. Remove from loaf pans, add more water to the oven, and bake for another 20-30 minutes. Let it sit for a few hours before slicing.