Start by soaking the rye grains:

Pour boiling water into a bowl and add the grains.

Stir and let it soak for at least 60 minutes.

Add yeast and beer and stir.

Add salt, wheat flour and buttermilk and mix well, for instance with a stand mixer or electric whisk (with dough hook).

Gradually add rye flour and shortly after, you will need to use your hands to finish the dough. It may be necessary to use +/- 50 grams of rye flour; this often depends on the humidity. The consistency should be quite firm.

Let it rise for approximately 60 minutes, covering with a clean tea towel (or as I do: a shower cap).

Bake them in a baking tray lined with parchment paper or as I did: in small silicone molds, so they ended up in different sizes.

Bake at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven for approximately 40-50 minutes.

When they're done, take them out of the baking form and place them on a wire rack to cool.

Bon appétit.