Scandinavian Rye Bread

Directions

1. 1
   In a small saucepan, cover the rye berries with 2 cups of the water and bring to a boil.
2. 2
   Simmer gently over moderately low heat until all of the water has been absorbed and the rye berries are al dente, about 40 minutes.
3. 3
   Spread the rye berries on parchment paper and let cool completely.
4. 4
   Meanwhile, in another small saucepan, cover the millet with 1 cup of the water and bring to a boil.
5. 5
   Reduce the heat to moderately low and simmer until all of the water has been absorbed and the millet is halfway to tender, about 12 minutes.
6. 6
   Spread the millet on parchment paper and let cool completely.
7. 7
   In the bowl of a stand mixer fitted with the paddle, mix the yeast with the remaining 2 1/4 cups of water and let stand until foamy, 10 minutes.
8. 8
   Add both of the flours and the salt and mix at low speed for 5 minutes.
9. 9
   Increase the speed to medium and mix for 2 minutes.
10. 10
    Mix in the cooled rye berries and millet along with 3/4 cup of the rolled oats.
11. 11
    Scrape the dough into a greased large bowl and cover with plastic wrap.
12. 12
    Let stand in a warm spot until doubled, about 2 hours.
13. 13
    Scatter the remaining 1/2 cup of oats on a work surface and scrape the dough onto them.
14. 14
    Roll the dough until coated with the oats, then pat into a large brick shape.
15. 15
    Transfer the dough to a greased 9-by-5-inch loaf pan and cover with a damp kitchen towel.
16. 16
    Let stand in a warm spot until slightly risen, about 1 1/2 hours.
17. 17
    Preheat the oven to 450.
18. 18
    Bake the bread for 55 minutes to 1 hour, until lightly browned on top and an instant-read thermometer inserted in the center registers 200.
19. 19
    Transfer to a rack and let cool for 30 minutes.
20. 20
    Unmold and let cool completely.