Prepare the sourdough the night before: Stir the active sourdough starter with the water. Add the rye flour and mix well.
Cover with plastic wrap and let stand for 14-16 hours.
The sourdough should then have risen and be very bubbly.
Melt the crumbled yeast in 120 g of water. Put the yeast mixture, flours, sourdough and the remaining water into the baking bowl of the food processor form. Knead everything on speed 1 for about 4 minutes, then add the salt. Knead for another 4 minutes on speed 2.
The dough will be very sticky and will not come away from the walls of the wide bowl, but will show some gluten development.
Lightly oil a large baking bowl. Using a moistened scraper, shape and smooth the dough into the baking bowl. Cover the baking bowl with oiled plastic wrap. Let the dough rise at room temperature for about 45 minutes, the dough volume almost doubled.
Grease 2 large loaf pans, about 30 cm long, with softened butter.
Spoon* half of the dough into each loaf pan and smooth with a wet spatula.
Place the loaf pans in large plastic bags and let the dough rise repeatedly in a warm place for about 40 min, until the dough has risen almost to the edge of the pan (perhaps place on an electric blanket, level 1) Meanwhile, preheat the oven to 230 degrees with a broiler on the middle rack.
Remove the loaf pans from the plastic bags, brush the loaves with water
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