2 dl. buttermilk
6 dl. cold water
1 ½ dl. beer
30 g salt
10 g yeast
300 g rye kernels (cut)
225 g linseed
150 g sunflower seeds
115 g sesame seeds
250 g plain flour
300 g rye flour
Dissolve the yeast in water, beer and butter milk in a mixing bowl.
Mix remaining ingredients in and knead the dough together in a mixer for approx. 10 minutes.
If you do not have a mixer, you can mix the dough by hand with a spoon.
Pour dough into a greased bread form of 3.3 liters, cover the form with film and place in refrigerator for 12-24 hours before baking, but the dough can stay up to 6 days, the taste will almost only get better and richer.
Bake the ryebread in the oven at 190 ° C for 90 min.
Remove bread from oven, turn the bread out onto a rack and let cool completely before eating.