I researched a little on how a Pain de Seigle is like,  it seems to be made of darker rye,  and a minimum 40% of the whole loaf is rye.  I only got Light Rye but I do have enough to make slightly over 40% of rye,  so, I guess I can claim mine is a Pain de Seigle. Ialso further research on what it looks like,  in the book it's twisted but I really didn't like the idea of twisting it into a big loaf,  I saw many made it into boule,  I decided to make boule and oval (more like a bloomer look). Read more....