Rugbrød

• Sour Dough Starter Mix
• 1 cup Buttermilk
• 1 cup rye flour
• 1 teaspoon of salt
• Mix ingredients and cover with clingfilm and leave for 2 days at room temp
• Rugbrd
• 5.5 cups water
• 3.5 cups ryegrains
• 1 small can of beer of your choice
• 2.25 cups rye flour
• 1.75 cups white flour
• 2 dessertspoons salt
• 2.5 tsp. fresh yeast
• 1.75 cups sunflower seeds/ pumkin seeds/ sesame or flax seeds of your choice - all are nice:

1. 1. Mix Rye Grains and water together in a large pan and bring to boil - turn off heat and and leave to cool so its cool enough to handle.
2. 2. Add can of beer and starter mix
3. 3. Add salt, white flour, and rye flour
4. 4. Take off enough starter mix for next time
5. 5. Add yeast and seeds
6. 6. Put in breadforms (makes 2 loaves)
7. 7. Smooth top really well and add seeds to top
8. 8. Leave for 4 hours in a warm place to prove
9. 9. Bake for 1 3/4 hours in an prewarmed oven at 200c and leave for 24 hours to 'set'

starter, buttermilk, rye flour, salt, mix ingredients, rugbrufd, water, ryegrains, choice, rye flour, white flour, salt, fresh yeast, sunflower seeds

Taken from www.epicurious.com/recipes/member/views/rugbrod-50088370 (may not work)