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1
Place seeds in a large bowl and pour the boiling water over them to soften; let stand about 15 minutes.
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2
Next add molasses, salt, buttermilk, beer and yeast to the bowl, stirring to combine; stir in the rye flour to form a smooth dough.
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3
Cover bowl with a clean towel or plastic wrap and allow it to sit until doubled in size and puffy, about 1 hour.
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4
Slowly stir in the remaining flours until a loose dough forms and the mixture is thoroughly combined; cover bowl again and place in refrigerator to rise overnight.
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5
Remove dough from bowl and divide it between 2 buttered 9x5 inch baking pans (the dough will be very soft and need to be spooned in the pans).
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6
Smooth out the top of the dough then loosely cover and set aside to rise until doubled again, about 2 to 3 hours.
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7
Preheat oven to 400 degrees F.
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8
Once the dough is risen, prick holes across the top, at 1 inch intervals, with a skewer or chopstick dipped in water; pour the melted butter evenly over the dough.
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9
Bake until the top is a rich brown color and the internal temperature is 205 degrees F, about 1 hour and 20 minutes; check at half hour intervals (if it is browning too quickly, reduce heat to 350).
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10
Invert pans onto cooling racks to remove bread, then wrap in clean towels and let cool overnight on the racks (ideally 24 hours); store in plastic bags.
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11
Slice thinly to serve.
