Danish Lunch Sourdough Rye Bread

• 200 ml chopped rye kernels
• 200 ml cracked wheat
• 200 ml sourdough (the wet kind)
• 400 ml water
• 1 tbsp salt
• 200 ml wheat flour
• 200 ml rye flour

1. Soak the kernels, cracked wheat, and sourdough in water overnight
2. Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done
3. Let it ferment for a few hours
4. Move to a baking tray with a lid
5. Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!
6. Take the lid off after 45 mins and bake without for the remaining 15

rye kernels, cracked wheat, sourdough, water, salt, flour, flour

Taken from cookpad.com/us/recipes/197407-danish-lunch-sourdough-rye-bread (may not work)