Danish Pumpernickel Rye Bread

Name: Danish Pumpernickel Rye Bread
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: 2 loaves
Ingredients: 12 ounces beer (or water); 4 cups water; 1 1/3 tablespoons instant yeast; 1 cup flax seed meal; 1/2 cup molasses; 3 tablespoons salt; 1 cup rye flakes; 10 cups wholemeal rye flour (1 kg); 10 cups white flour (approximate, 1 kg)

Submitted by Jhiversen

"A staple in Denmark - wonderfully dense and dark. Slice thinly and use for open-faced sandwiches."

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photo by Jhiversen

Ready In:: 3hrs 15mins
Ingredients:: 9
Yields:: 2 loaves

ingredients

12 ounces beer (or water)
4 cups water
1 ¹⁄₃ tablespoons instant yeast
1 cup flax seed meal
¹⁄₂ cup molasses
3 tablespoons salt
1 cup rye flakes
10 cups wholemeal rye flour (1 kg)
10 cups white flour (approximate, 1 kg)

directions

Heat water and beer until luke warm,.
Dissolve yeast in liquid.
Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
Knead the dough until slightly tacky - about 10 minutes. You may wish to hand knead for a few minutes to ensure the dough has the right consistency.
Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
Cover and let rise for 60 minutes.
Bake for 75 minutes at 350 F (175 C).