0,5 pt. / 2.5 dl whole grains
0,6 pt. / 3 dl water
1 tablespoon honey
1,5 pt. / 7 ½ dl cold water
1 ½ tsp. salt
0,9 oz. / 25 g yeast
2 tablespoons oil
1,2 pt. / 6 dl sifted rye flour
1,8 pt. / 9 dl flour
 Boil water and whole grains while stirring. Let it cook on low heat for at least 5 minutes. Stir in honey and put it to cool in a mixing bowl until it is lukewarm.
 Dissolve the yeast in the remaining water and mix it with whole grain mixture. Add the salt and the oil. Add the rye and wheat flour till you have a good dough. Run dough in mixer for approximately 10 minutes. Cover the dough and let it rise to double size.
 Knead the dough until it is elastic again and form two large or three medium-sized bread. Place them in bread moulds. drizzle with a little flour, so they do not stick to the plastic. Leave to rise under plastic wraps till nearly double in size.
 Bake the bread at the bottom of the oven at 355° F / 180° C for ca. 1 hour. Cool on wire rack.