Scandinavian Rye

Ingredients:

• Whole grain
• 150g whole grains
• Feel free to combine different sorts: wheat, rye, barley, spelt
• Dough
• 450 g water
• 150g sourdough
• 5g fresh yeast
• 10g honey
• 10g malt syrup
• Seeds and the alike
• Sunflower seeds, pumpkin seeds, flax seeds, sesame seeds
  Just a small handful
• 150g stale bread
• 25g salt
• 600g flour
• 300g rye
• 50g semolina or durum
• 250 other flour
• Graham
• Spelt
• Wheat

Grains:Soak the whole grains in a cup with around 2,5 dl cold water. Put a lid on and leave it in the fridge for at least 24 hours.Dough:Dissolve the yeast in the honey. Add water, the soaked grains with the remaining water, malt and sourdough. Finely chop the stale bread and leave it to soak in the mixture for around 15-30 mins. Add the salt, dissolve and start adding the flour, little by little. When the dough is starting to come together, although still very sticky, you may precede to knead it with your hands. At this point you usually need to knead some more flour into the dough. The dough doesn't need a lot of kneading, since it's a pretty tight rye bread, around 5-10 mins, just so it's still sticky, but still is dry enough to keep a shape.
Put the dough in a greased container and cover it up with a wet tablecloth. Leave it to proof for at least 12 hours i the fridge. I usually just leave mine over night.When proofed, put it in a 3 litre bread baking pan. Sprinkle oatmeal, seeds or nothing at all on top of it and score it. Cover the pan up with a wet tablecloth and leave it to rise at room temperature until it has risen to fill the pan completely - this process usually takes up to a couple of hours.Bake at 180 degrees celcius. Bake for two hours, gently remove the baking pan and put the loaf in for another half an hour.
Leave it to cool on a tray and keep your fingers to yourself until the next day.