John Myers
6 Grain Black Bread
The perfect 6 grain black bread recipe with a picture and simple step-by-step instructions.
- Liquid ingredients:
- 160 g Sourdough fully ripe
- 10 g Yeast
- 500 ml Buttermilk
- 3 tbsp Beet syrup
- Dry ingredients:
- 330 g 6 Korn Schrot mittel
- 140 g Crunchy oatmeal
- 200 g Sunflower seeds
- 18 g Salt
- 1 Msp Schabziger clover or 1 teaspoon bread spice
- Since I’ve got my own flour mill, I’m experimenting a lot in the kitchen at the moment. Meal and flour is now always at hand and you can vary a lot with the types of grain. So I don’t need to go any more to buy my meal from Demeter. And this bread was made yesterday, people say that self-praise stinks, but I really have to say it is almost perfect and also very quick to prepare.
- Mix the liquid ingredients well together until everything is mixed. Weigh the dry ingredients and add to the liquid. Stir everything with the food processor for 10 minutes. The dough is quite mushy, but this is the right thing to do.
- Put the dough in a baking pan lined with baking paper, smooth it out and let it rest for 1.5 hours. During this time, the meal can swell well.
- Sprinkle the bread with water and put it in the cold oven and turn on the oven, let it bake at 170 ° and bake for 1 hour.
- After the hour of baking, take the bread out of the pan and bake for another 10 minutes. Turn off the oven and bake the bread for 15 minutes on residual heat. Now open the oven a little so that the moisture can escape. Let the bread rest for another 15 minutes with the oven slightly open.
- Take the bread out of the oven and let it cool completely.
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