Prep 24 hrs
Cook 2 hrs
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.
- 1 cup boiling water
- 1⁄2 cup mixed seeds (sunflower, crushed rye, pumpkin)
- 1 tablespoon molasses
- 1 tablespoon salt
- 1 cup buttermilk
- 2⁄3 cup stout beer
- 2 tablespoons active dry yeast
- 2 1⁄2 cups rye flour
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄4 cup butter, melted
- Place seeds in a large bowl and pour the boiling water over them to soften; let stand about 15 minutes.
- Next add molasses, salt, buttermilk, beer and yeast to the bowl, stirring to combine; stir in the rye flour to form a smooth dough.
- Cover bowl with a clean towel or plastic wrap and allow it to sit until doubled in size and puffy, about 1 hour.
- 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.
- 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).
- Smooth out the top of the dough then loosely cover and set aside to rise until doubled again, about 2 to 3 hours.
- Preheat oven to 400 degrees F.
- 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.
- 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).
- 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.
- Slice thinly to serve.