Servings: 2 loaf

3 cups dark rye flour (I use Bobs Red Mill) 3 cups dark rye flour (I use Bobs Red Mill)
1 ½ cups whole wheat flour (I use Bobs Red Mill) 1 ½ cups whole wheat flour (I use Bobs Red Mill)
4 tsp. baking powder (I use Calumet) 4 tsp. baking powder (I use Calumet)
2 tsp. salt (I use Morton kosher) 2 tsp. salt (I use Morton kosher)
1 tsp. baking soda (I use Arm & Hammer) 1 tsp. baking soda (I use Arm & Hammer)
2 cups buttermilk (I use Bobs Red Mill) 2 cups buttermilk (I use Bobs Red Mill)
1 cup golden syrup (I use King Golden Syrup) 1 cup golden syrup (I use King Golden Syrup)
Butter, unsalted (I use Kirkland) Butter, unsalted (I use Kirkland)

Preheat Vortex Plus to 200°F.
Grease 2 loaf pans with unsalted butter.
Whisk rye and wheat flours, baking powder, salt, and baking soda in a bowl.
Stir in buttermilk and syrup to form a smooth dough.
Pour dough into prepared pans and cover with aluminum foil.
You will need to put one loaf in refrigerator until the first has completed. Dough will be viable for 48 hours while refrigerated.
Instant Vortex Plus Air Fryer Oven: subheading: Instant Vortex Plus Air Fryer Oven:
♨️ Program: Bake
♨️ Temp: 200°F
♨️ Duration: 8 hours or until finished.
♨️ Misc.: Allow to cool 1 hour before unmolding.

Currently working on: •Conversion to Instant Pot and •Conversion to GF  Currently working on: •Conversion to Instant Pot and •Conversion to GF