Nordic Whole-Grain Rye Bread Recipe

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See original recipe at: cooking.nytimes.com

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recipe bycooking.nytimes.com

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Ingredients:

FOR THE STARTER:
⅓ cup/85 grams buttermilk, skyr or yogurt, at room temperature
2 cups/250 grams medium rye flour
½ teaspoon/2 grams active dry yeast
FOR THE GRAINS:
2 cups/340 grams cracked rye berries or coarse rye meal
1 cup/170 grams sunflower seeds
FOR THE BREAD:
4 cups/400 grams medium rye flour
4 teaspoons/20 grams kosher or coarse sea salt
3 tablespoons/40 grams malt syrup or molasses (not blackstrap)
½ teaspoon/2 grams active dry yeast