Danish Pumpernickel Rye Bread

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

Step-by-step instructions

1. 1

   Heat water and beer until luke warm,.

2. 2

   Dissolve yeast in liquid.

3. 3

   Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).

4. 4

   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.

5. 5

   Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.

6. 6

   Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).

7. 7

   Cover and let rise for 60 minutes.

8. 8

   Bake for 75 minutes at 350 F (175 C).