12g yeast (or 5g dried)
700ml dark beer, room temperature
100ml buttermilk, yoghurt or rye starter (sourdough)
1 tbsp. malt extract or syrup (optional)
275g (400ml) chopped rye (broken grains)
400g mixed seeds and broken nuts (linseeds, poppy seeds, sunflower seeds, walnuts, pumpkin seeds etc.)
225g rye flour
300g plain bread flour, sifted
5 tsps. salt
Oil or butter for the baking tins
Mix water, beer, buttermilk and malt in a kneading bowl.
Dissolve the yeast in the mixture and add the grains and
Add the flour, salt and knead the dough using an electric mixer or machine for 7 minutes.
Spread the dough into two bread tins (size 1 liter) (lightly covered with oil, so the dough doesn’t stick).
Cover the tins with cling film and leave the dough to develop in the fridge for at least 12 hours (and up to 48 hours, they keep getting sourer).
Heat the oven to 175C/155C fan.
Bake the rye breads in the middle of the oven for approx. 1 hours and 15 minutes (core temperature should be 95 degrees).
Leave the breads to cool on a rack. Wait until they are completely cooled before cutting them.