Hearty wholemeal bread

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 1
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: -1
  • 1/2 l Buttermilk
  • 1 TABLESPOON Salt
  • 75 g Beet syrup
  • 1 package (7 g) Dry yeast
  • 250 g dark wheat flour (type 1050)
  • 125 g Rye and wheat meal
  • 50 g Linseed and sesame
  • 75 g Sunflower seeds
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Warm buttermilk, salt and syrup lukewarm. Mix the yeast first with something, then with the whole milk mixture

  2. 2

    Mix flour, coarse meal, linseed, sesame and sunflower seeds. Add to the buttermilk-yeast mixture and knead well with the dough hooks of the hand mixer

  3. 3

    Pour the dough into a greased, flour-spread box form (approx. 25 cm long). Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 2 hours. Allow to cool and turn over

  4. 4

    The bread tastes best fresh. So: eat it quickly or freeze it!

Nutrition Facts

KCAL
120 kcal
CARBS
16 g
FATS
4 g
PROTEINS
4 g