Danes loves their rye bread. Sometimes you just don't have a couple of days to bake your bread, this can be made as a overnight bread. Mix it in the evening and bake it the next day. If you don't want to keep and take care of a sourdough, this is the way to go.
- 12-15 g live yeast, or 1 teaspoon dry active yeast
- 200 ml dark beer, I used Guinness
- 240 ml buttermilk
- 500 ml water
- 100 g all-purpose flour
- 150 g whole wheat flour
- 300 g dark rye flour
- 150 g cracked rye
- 100 g whole rye berries
- 50 g bulgur (100% whole grain quick cooking bulgur wheat)
- 200 g flaxseeds
- 135 g sunflower seeds
- 18 g salt
- poppy seeds
Dissolve the yeast in the liquid in the bowl of the stand mixer. Add the rest of the ingredients, and knead the dough for about 10 minutes.
Pour the dough into a big loaf pan (I use a Eva Professionel rye bread tin, which holds 3.3 liter).
Cover the pan with plastic wrap and place the loaf in the refrigerator to ferment for a minimum of 12 hours up to 48 hours. The longer the bread ferments, the more tart the bread becomes.
Preheat the oven to 350 (180).
Brush the bread with water and sprinkle with poppy seeds. Bake the bread for 90 minutes, remove the bread from the pan, and wrap the loaf in a clean kitchen towel, to cool completely before slicing.