The ingredient list gives an overview of the bread's nature. All-purpose flour has a moderate amount of gluten, while rye has almost none. The generous amount of seeds, grain, and fruit will be challenging for the gluten to lift, so we can expect a dense crumb. Molasses will lend a complex, balanced sweetness without being sugary. With no fat to tenderize the dough, we can expect a rustic mouthfeel from the baked loaf.
All flour in a column always adds up to 100%, bread bakers have agreed. This is true for the Total column, as well as for each pre-ferment column (in this case, the columns titled Starter and Rye Levain), and the Final Mix column. Flour is the benchmark to which bakers compare other ingredients.
All soaked stuff in each soaker column adds up to 100%, bread bakers have also agreed.
The Total column is a summary, telling us about the overall composition of the bread.
The other columns—Starter, Rye Levain, Soaker, and Final Mix—are a stepwise view of the dough from left-to-right, in the order in which the baker plans to prepare them. First mix Starter into Rye Levain, then make the Soaker, and finally combine everything together in Final Mix. The result is what the Total column describes.
110% hydration is on the high side for a bread. However, in this bread rye flour and soaked stuff will absorb much water. We can expect the bread to be pleasantly dense, with a tight, even crumb.
This bread's 3% salt might seem high, given that in lean breads* we expect salt in the range 1.8% to 2.2%. But when we factor in the Total Yield (300%), 3% salt is appropriate. Jacqueline's rule of thumb is, 1% salt for every 100% Total Yield.
The Total Yield of 300% reflects how heavy this bread is with seeds, grain, and fruits, and tells us that this is not a lean bread*.
27% of the flour is pre-fermented—2% in the Starter plus 25% in the Rye Levain. Pre-fermentation develops complex flavors in the bread and extends the loaf's shelf life.