Rye kernels and wheat bran are placed in a bowl with the water. Let the kernels sit in the refrigerator overnight. If you haven't had time to soak the rye kernels and wheat bran in advance, you can pour boiling water over them and let it sit for about an hour until it cools down.

The rye bread dough is easiest to mix in a stand mixer with a paddle attachment. The dough is soft and resembles more of a cake batter than a bread dough.

Beer, buttermilk, and soaked kernels are placed in a bowl. NOTE! If you're using fresh yeast instead of dry yeast, it should be added now and dissolved in the liquid.

Mix the wheat flour, rye flour, malt flour, and dry yeast together and add it to the liquid.

Add salt and mix the dough for 5 minutes at low/medium speed.

Grease the rye bread pan with butter and add the dough. Spread the dough with the back of a damp spoon, dipping it in water.

Finally, sprinkle the dough with wheat bran, then place a lid over the dough. If you don't have a lid, use plastic wrap or something similar instead.

Let the rye bread rise for about 45-60 minutes. Keep an eye on the dough to ensure it doesn't rise into the lid. The dough should fill about 90% of the pan and have 5-10 air holes on the surface before it's ready to be baked.

In the meantime, preheat the oven to 180°C (conventional heat).

Once the oven is hot, place the rye bread in the oven and bake for about 1 hour and 20 minutes. Keep an eye on the dough. If you're unsure whether the rye bread is fully baked, you can measure the core temperature. It should be between 96-98°C.

The rye bread is removed from the pan and placed on a rack to cool.