Danish Seed Bread

• 150 seeds crushed rye
• 7/8 cup boiling water
• 1 1/4 cups buttermilk
• 4 1/8 tablespoons baking yeast fresh
• 2 teaspoons salt
• 2 tablespoons honey
• 2 1/16 cups whole wheat flour
• 3 5/8 cups all-purpose flour

1. In a salad bowl place the seeds, add the boiling water and let plump up for one hour.
2. Add the buttermilk, crumbled yeast, salt, honey, and flours.
3. With a stand up mixer with the hook attachment, knead for 5 to 7 minutes to get a smooth dough.
4. Let the dough rise for 1 hour covering the bowl with a plastic wrap.
5. Flour a baking sheet or pan.
6. With floured hands form 12 loaves of dough. Stick them slightly together.
7. Let them rise for 45 minutes.
8. Preheat oven to 240 degrees Celsius.
9. Sprinkle the loaves with flour and bake for 30 to 35 minutes, until golden brown.

rye, boiling water, buttermilk, baking yeast, salt, honey, whole wheat flour, flour

Taken from www.yummly.com/recipe/Danish-Seed-Bread-781937 (may not work)