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Danish style ryebread

200ml active sourdough starter

400ml cut rye kernels

1 can of beer (I have tried with lager, IPA and stout, all were fine. Beer isn't strictly necessary, but I find that it gives a fine malty flavour)

220ml cold water

2 teaspoons salt

400ml dark rye flour

250ml breadflour (I use white, but I think wholewheat will be fine)

250ml seeds (whichever you prefer, I use a mix of sunflower, pumpkin, chia, sesame and linseed, or whatever I have handy)

Oil if you don't have a Teflon baking tin

1 teaspoon of butter (optional)

- Mix all ingredients and stir. Consistency should be like a heavy porridge

- Oil baking tin and pour mixture in. Add seeds as topping (I think sesame is perfect). Cover with a tea towel

- Leave at room temperature around 12 hours. The bread should rise roughly an inch

- Use a knitting needle or food thermometer to prick through the bread in 10 or so places (this will prevent the crust to seperate from the bread)

- bake at 200 degree (normal oven) 65-75minutes. Check internal temperature - it should be 97-98 degrees

- Remove from oven and leave in tin around 10 minutes. A spoonful of butter on the crust is optional to crisp it up

- Remove bread from tin and leave minimum 4 hours before cutting. This is critical as the bread needs to settle. DO NOT BE TEMPTED TO CUT EARLIER