Danish Rye Bread (Rugbrød)

2 cups lukewarm water

2 teaspoons dry active yeast

2 tablespoons sugar

2 ½ cups dark rye flour

¾ cup all-purpose flour

1 ¾ cup cracked rye berries (very briefly pulse whole rye berries in a strong blender or food processor until they're broken up into coarse pieces OR smash them in a heavy duty bag with a meat mallet or other heavy object)

½ cup whole rye berries

1 ¼ cup whole flaxseeds

1 ⅓ cup sunflower seeds or combination of sunflower seeds ,pumpkin seeds and/or chopped almonds

3 teaspoons salt

1 cup dark beer (see note)

1 cup buttermilk or kefir (vegan: 1 cup almond milk mixed with 2 tablespoons cider vinegar) (I often use homemade kefir in place of buttermilk)

Traditional rolled oats for sprinkling

Directions at daringgourmet.com

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