Four-grain bread

Ingredients for 1 servings:

• 250 g wholemeal rye flour
• 500 g whole wheat flour
• 1 cube of yeast
• 1 tbsp honey
• ¼ liter of lukewarm water
• ¼ liter buttermilk, lukewarm
• 2 tbsp flaxseed
• 2 tbsp sesame seeds
• 2 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• ½ tbsp salt
• 1 tbsp spice mix (bread spice)
• Grease for the tray

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Combine the two types of flour and place in a larger bowl. Make a well in the center, add the yeast, and mix with honey and a little lukewarm water. Cover and let rise for about 20 minutes, then gradually add all the remaining ingredients to the pre-dough and knead into a smooth dough. Form a loaf. Preheat the oven to 200–210°C (400–420°F). Place the loaf on a well-greased baking sheet, cover, and let rise for another 15–20 minutes. Score the risen dough with a sharp knife and pierce it several times with a wooden skewer, brush with water, and bake for 50–60 minutes. This recipe is from my “Tips and Tricks” booklet for electric ovens.