Multigrain bread with sourdough

Ingredients for 1 servings:

• 300 g rye
• 500 ml buttermilk or water (adjust the amount)
• 2 tsp, heaped sourdough extract
• 1 tbsp vinegar
• 200 g wheat
• 1 bag of dry yeast, but fresh yeast works too
• 2 tsp salt
• n. B. grains, e.g. linseed or of your choice

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

with sourdough extract, for the BBA

Combine rye, buttermilk, sourdough extract, and vinegar. Let stand for 3-4 hours. Then add the wheat, the yeast packet, and salt. Add grains to taste. Select the “Normal” program in the bread maker. Notes: This recipe is highly adaptable, e.g., using other grains/seeds, etc. This recipe is for a bread maker, but it can certainly be made in the oven as well!