My version of the healthiest Danish organic rye bread, EVER :)

Pre-dough:

600gr. Cold water

200gr.  Cracked rye

100gr. Cracked barley

100gr. Cracked spelt

200gr. Flour mixture

2 table spoons. Sourdough (from wild yeast)

Final-dough:

500gr. Cold water

650gr. Flour mixture

22g. Salt

2 table spoons. Malted barley syrup

2-3 table spoons. Nettle (Urtica dioica)

Seeds: I use, pumpkin, sunflower and linseeds.

The flour mixture consists of:

550gr. Fresh grounded rye

150gr. Fresh grounded barley

150gr. Fresh grounded spelt.

Start mixing the pre-dough before you going to bed, its quit easy you just have to mix everything to a nice, soft and airy dough.

Next morning, just add everything from the final dough into the pre-dough and mix by hand or machine to a very sticky dough, it will take about 10 minutes by machine.

Then add all of the seeds (as much as you like), and mix short.

Oil and butter a form, fill it with the sticky dough.

Now let it proof about 2cm. and bake it in a 200 degrees Celsius  pre-heated oven for 2 hours.

Remember to let it cool down 100%, before slicing.