This Seeded Rye Loaf is another one of William Alexander’s breads from the May Issue of Saveur Magazine . This bread takes 11 days to make. However, the time spent each day is negligible. For the first 9 days, you build the rye starter with a mixture of rye flour and water each day, then on day 10, you build a sourdough culture using the rye starter, more rye flour and water. 24 hours or so later, you make the rye loaf. If you already have a rye starter, then you can reduce the time needed to make this bread to less than 2 days.