Place rye chops or cereal mix in the bowl of a heavy-duty stand mixer. Pour boiling water over the grains. Let the mixture sit for about an hour or until it has cooled down to 100 degrees F.

Whisk bread flour, rye flour and yeast together in a medium bowl. Set aside

Once the grain mixture has cooled, add honey, melted butter and salt. Mix briefly with the dough hook attachment to combine.

WIth the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix on low until it is just combined, scraping down the bowl as necessary. Increase the speed to medium and knead for 5 minutes. The dough should be clearing the sides of the bowl but will still be sticky to the touch.

Remove the bowl from the mixer and cover with plastic wrap. Let the dough rise at room temperature for an hour or until doubled in size.

Preheat the oven to 375 degrees and set the oven racks in the lower third and upper third positions. Line 2 baking sheets with parchment paper and set aside. Generously flour a clean countertop or work surface.

Scrape dough out onto the work surface and dust generously with flour. Divide the dough in two and shape each half into a ball. Flatten into a disk about 1 inch high and 7 ½ inches in diameter. Using a 2 inch round cookie cutter, cut a hole in the center of each loaf, gently stretching the hole with your fingers to make it a little larger. Transfer each loaf to a baking sheet lined with parchment paper. Cover lightly with plastic wrap and let rise for 45 minutes at room temperature.

Prick each loaf all over with a fork and transfer to the oven. Bake for 30-35 minutes or until the loaves are golden brown, switching the position of the loaves halfway through. Brush the finished loaves with melted butter and transfer to a wire rack to cool to room temperature.