1 - Combine rye grain and water in a saucepan and bring to a boil.

2 - Cover and simmer for 2 to 3 minutes.

3 - Transfer the boiled rye grain to a mixing bowl and combine with beer, buttermilk and salt.

4 - Dissolve the fresh yeast in this mixture and then add the seeds.

5 - Add all-purpose flour and rye flour, and knead for about 10 minutes.

6 - You can also use a kitchen mixer to knead the dough.

7 - Transfer the dough to an oiled loaf pan (2.

8 - 5 l) and smooth out with a spatula.

9 - Poke holes in the surface with a fork and cover loaf pan with plastic wrap.

10 - Let the dough rise for 1½ hours at room temperature, or for 24 hours in the refrigerator.

11 - Pre-heat oven to 200°C / 392℉ (175°C / 347℉ on fan setting) and bake bread on the bottom rack for about 75 minutes.

12 - Test to make sure dry in centre, or if using an oven thermometer, set it to turn off when centre reaches 98°C / 208℉ Allow the bread to cool completely before slicing.

13 - TIP If you refrigerate the dough while rising, let it stand at room temperature for 1 hour before baking.