Danish Rye Bread

Instructions

1- Combine rye grain and water in a saucepan and bring to a boil.

2- Cover and simmer for 2 to 3 minutes.

3- Transfer the boiled rye grain to a mixing bowl and combine with beer, buttermilk and salt.

4- Dissolve the fresh yeast in this mixture and then add the seeds.

5- Add all-purpose flour and rye flour, and knead for about 10 minutes.

6- You can also use a kitchen mixer to knead the dough.

7- Transfer the dough to an oiled loaf pan (2.

8- 5 l) and smooth out with a spatula.

9- Poke holes in the surface with a fork and cover loaf pan with plastic wrap.

10- Let the dough rise for 1½ hours at room temperature, or for 24 hours in the refrigerator.

11- Pre-heat oven to 200°C / 392℉ (175°C / 347℉ on fan setting) and bake bread on the bottom rack for about 75 minutes.

12- Test to make sure dry in centre, or if using an oven thermometer, set it to turn off when centre reaches 98°C / 208℉ Allow the bread to cool completely before slicing.

13- TIP If you refrigerate the dough while rising, let it stand at room temperature for 1 hour before baking.