Easy Seeded Rye Bread

• Baking & Spices

  • 1 1/2 tsp Active dry yeast
  • 3 cups Rye flour
  • 1 tbsp Sea salt, flaky
  • 3/4 cup Sesame seeds, Toasted
  • 2 cups Whole wheat flour

• Oils & Vinegars

  • 1 Canola oil or nonstick cooking spray

• Nuts & Seeds

  • 1 1/2 cups Flaxseeds
  • 1 cup Sunflower seeds, roasted salted

• Dairy

  • 1 cup Buttermilk

• Beer, Wine & Liquor

  • 2/3 cup Dubbel-style belgian beer
  • 1 3/4 cups Rye, cracked

• Liquids

  • 2 1/2 cups Water

Found on foodandwine.com

Description

Ingredients

• 3 cups rye flour, preferably organic
• 2 cups whole-wheat flour
• 1 3/4 cups cracked rye (see Note)
• 1 1/2 cups flaxseeds
• 1 cup roasted salted sunflower seeds
• 3/4 cup toasted sesame seeds
• 2 1/2 cups cold water
• 1 cup buttermilk
• 2/3 cup dubbel-style Belgian beer, such as Chimay Première
• 1 tablespoon flaky sea salt
• 1 1/2 teaspoon active dry yeast
• Canola oil or nonstick cooking spray, for greasing 

Directions

• In a large bowl, whisk both of the flours with the cracked rye and the flax, sunflower and sesame seeds. In the bowl of a stand mixer fitted with the dough hook, mix the water with the buttermilk, beer, salt and yeast at low speed until combined. Add the dry ingredients and mix at medium-low speed until incorporated and the dough is the consistency of a thick cake batter, about 10 minutes. Lightly grease two 9-by-4-inch loaf pans and divide the dough between the pans; smooth the top of the dough with a spatula. Each loaf pan will have about 2 1/2 pounds of dough. Cover loosely with plastic wrap and refrigerate overnight, at least 12 hours or up to 6 days. Remove the loaf pans from the refrigerator and let stand at room temperature in a warm place until an instant-read thermometer inserted in the center of the dough reads 73°, about 3 hours. Preheat the oven to 350°. Unwrap the dough and bake for 2 hours, until the crust is a deep brown and an instant-read thermometer inserted in the center reads 200°. Transfer the loaf pans to a wire rack and let cool for 30 minutes. Carefully remove the bread from the pans and let cool completely, about 2 hours.