Grainy wholemeal bread

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4.4 7
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. 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. 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. 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.

Nutrition Facts

KCAL
180 kcal
CARBS
21 g
FATS
7 g
PROTEINS
7 g