I know you can buy and endless assortment of these premade, and I just love the Kirkland fish rub from Costco, but we were out of steak rub when this recipe was on a TV show.

Black pepper 1-2 Tsp
Fennel 1 Tsp
Dill 1 Tsp
Mustard seed 1 Tsp
Coriander 1 Tsp
Garlic (granulated) 2 Tsp
Onion (granulated) 1 Tsp
Chile flakes 1-2 Tsp

These are all whole seeds and need to be ground up at least some before using.

This recipe is one I slightly adapted (so far) from the Western wheat sourdough from Discovering Sourdough by Teresa L Hosier Greenway.

Starter 510g 2 cups
Water 397g 1 3/4 cups
Milk Powder 22g 1/3 cup
Oil 28g 2 Tbsp
Honey 45g 1/8 cup (2Tbsp to 1/4c)
Rye Flour 34g 1/3 cup
Whole Wheat Flour 575g 4.5 cups
Bread Flour 275g 2 1/3 cups
Salt 19.8g 2 tsp (was 3 1/2)

400F for 31 Minutes for two 2lb loaves.

So the recipe calls for everything in at once except the salt for 20 minutes to allow for some autolysis. I have been playing with longer times in the first stage because Teresa has been playing with it, and my original sourdough recipes all call for a premix of some ingredients at least 18 hours early.
The original recipe calls for a bulk ferment of 6-8 hours with a light knead every 2 hours. Form into loaves then refrigerate overnight, allow 1-3 hours to finish proofing after taking out of the fridge.
My method has been to do it in a day, make the dough in the morning, wait 6 hours or so and form into loaves, then another 4-6 hours till it’s raised up where you want it…of course this can vary with temperature, starter, sugar content…so use your judgement after a few attempts.
The original recipe is made in a home made steam chamber that I haven’t managed to duplicate, however I have been using a cookie sheet in the oven, and then pouring BOILING water into it as the last thing before closing the oven door, probably about 1/2 cup or so.
I have also been using a pizza stone and a good long preheat time to 400F to allow that stone to get up to temp. The original recipe is for a single round loaf however I have adapted it to two 2lb loaves so the original time of 40-45 minutes is way too long to get an internal temperature of 200F -205F which my loaves reach in about 31 minutes.

Update 2020: I found this bread would only stay fresh for about 3 days, so I did some research and added a couple ingredients which keeps the freshness for about 5 days.

2 Tbsp Soy Lecithin

1 Tsp Citric acid (or vit C tablet)

Add both ingredients to the water and let soak for a bit to soften up the lecithin for better mixing.

Good luck