Danish rye bread

Set the oven to 180°C/356°F.

Roughly chop the pumpkin seeds

Add the dry ingredients (bread flour, rye flour, salt, bicarbonate) to a bowl.

Grind the anise and fennel seeds in a mortar until it becomes a fine powder. Add the mixed seeds to the bowl with dry ingredients.

Add the wet ingredients (filmjölk, beer, dark syrup) to the bowl.

Mix a spatula or your hands until smooth

Once mixed, let sit for 5 minutes to make sure the flour absorbs all the liquid

Pour the dough into a icing bag or a pitcher

Grab your mini bread pan (it should look something like this) and grease it with some natural oil (e.g rapeseed oil).

Pour the dough into the bread pan. Make sure only to fill each slot by 2/3 since the dough will rise in the oven

Sprinkle some pumpkin seeds and oat meal on top of the dough

Bake it in the oven for about 20 minutes, the inner temperature of the dough should be 97°C/206°F when it's done

Let it cool for 20 minutes - 30 minutes, preferably on a wire rack