“This bread is fairly time consuming to make, but it is traditional for Easter. It rises overnight in the refrigerator and needs a day to cool down before slicing.”
2 loaves

Ingredients Nutrition


  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.

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