Danish Pumpernickel Rye Bread

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

• Ready In: 3 hrs 15 mins
• 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

1. Heat water and beer until luke warm,.
2. Dissolve yeast in liquid.
3. Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
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. Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
6. Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
7. Cover and let rise for 60 minutes.
8. Bake for 75 minutes at 350 F (175 C).