Danish Rye Bread

• 1 cup boiling water
• 12 cup mixed seeds (sunflower, crushed rye, pumpkin)
• 1 tablespoon molasses
• 1 tablespoon salt
• 1 cup buttermilk
• 23 cup stout beer
• 2 tablespoons active dry yeast
• 2 12 cups rye flour
• 1 cup all-purpose flour
• 12 cup whole wheat flour
• 14 cup butter, melted

1. Place seeds in a large bowl and pour the boiling water over them to soften; let stand about 15 minutes.
2. Next add molasses, salt, buttermilk, beer and yeast to the bowl, stirring to combine; stir in the rye flour to form a smooth dough.
3. Cover bowl with a clean towel or plastic wrap and allow it to sit until doubled in size and puffy, about 1 hour.
4. Slowly stir in the remaining flours until a loose dough forms and the mixture is thoroughly combined; cover bowl again and place in refrigerator to rise overnight.
5. Remove dough from bowl and divide it between 2 buttered 9x5 inch baking pans (the dough will be very soft and need to be spooned in the pans).
6. Smooth out the top of the dough then loosely cover and set aside to rise until doubled again, about 2 to 3 hours.
7. Preheat oven to 400 degrees F.
8. Once the dough is risen, prick holes across the top, at 1 inch intervals, with a skewer or chopstick dipped in water; pour the melted butter evenly over the dough.
9. Bake until the top is a rich brown color and the internal temperature is 205 degrees F, about 1 hour and 20 minutes; check at half hour intervals (if it is browning too quickly, reduce heat to 350).
10. Invert pans onto cooling racks to remove bread, then wrap in clean towels and let cool overnight on the racks (ideally 24 hours); store in plastic bags.
11. Slice thinly to serve.

boiling water, mixed seeds, molasses, salt, buttermilk, stout beer, active dry yeast, rye flour, flour, whole wheat flour, butter

Taken from www.food.com/recipe/danish-rye-bread-454380 (may not work)