Make your own Danish rye bread

3 ½ oz. (100g) fresh yeast
1 point (5 dl) buttermilk
3-4 tbsp (1 dl) water
1 ¾ lb (850g) rye flour
1 tsp salt

Ingredients should be at room temperature prior to mixing. Heat the buttermilk and water until lukewarm, stir in yeast and gradually add salt and flour. Knead until smooth and shiny, adding more water if necessary. Cover with a damp cloth and leave to rise in a warm place for 2 hours. When rise, knead lightly and transfer to greased form. Set aside for 1 hour to rise again, covering with a damp cloth. Brush with water and bake at 400F (200c) for about 1 ¼ hrs, brushing with water intermittently during baking.