Sourdough Rye, Swiss Style

My improv multigrain sourdough rye came out so good I will make it again next week. I used whole wheat medium grind flour, wholemeal rye flour, coarse cornmeal, pinhead oats, salt rye starter, water. I mixed it all up and let it sit in a big pickle bucket for 24 hours in the fridge and shaped them into mini loaves and baked them at 450 for 35 minutes. I often bake starting from a cold oven in which case I set the timer for an hour.