Danish Ryebread
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.
Ingredients:
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
Sprinkles:
poppy seeds
Directions:
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.
Enjoy!