Grainy wholemeal bread

Name: Grainy wholemeal bread
Cook time: 1 h 15 min
Total time: 5 h 15 min
Yield: 1
Ingredients: 250 g Rye meal; 125 g Spelt meal; 200 g Buckwheat meal; 1 pck. Dry yeast; 1 TABLESPOON Salt; 5 TABLESPOONS Beet syrup; 250 ml Buttermilk; 150 g Mangime a lievitazione naturale; 300 g Sunflower seeds; 50 g Linseed; 7-10 Tbsp Buckwheat meal and fat

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
315 mins

Ingredients

Servings: 1

250 g Rye meal
125 g Spelt meal
200 g Buckwheat meal
1 pck. Dry yeast
1 TABLESPOON Salt
5 TABLESPOONS Beet syrup
250 ml Buttermilk
150 g Mangime a lievitazione naturale
300 g Sunflower seeds
50 g Linseed
7-10 Tbsp Buckwheat meal and fat

Directions

1
Mix all grist types, except 4 tablespoons for sprinkling, yeast and salt. Add syrup, buttermilk, 200 ml hot water and sourdough. Mix everything to a soft dough. Cover and leave to rise in a warm place for about 3 hours.
2
Knead the seeds and seeds into the dough. Pour into a greased and buckwheat-ground box form (approx. 25 x 11 cm, 7 cm high), press it smooth and sprinkle with the remaining buckwheat grits. Cover and leave to rise in a warm place for about 1 hour.
3
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Reduce the oven temperature to (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and continue baking for approx. 30 minutes. Remove bread from the oven, leave to rest in the pan for approx. 10 minutes, turn out and allow to cool.