John Myers
Ingredients for 1 servings:
- 500 g wheat flour at least type 550 or spelt or rye flour
- 250 g rye meal
- 250 g wheat bran or whole wheat flour
- 100 g pumpkin seeds
- 100 g sunflower seeds
- 100 g flaxseed, light or dark
- 2 ½ tbsp, leveled salt, 3 tbsp are also ok
- 3 tbsp beet syrup
- 2 cubes of fresh yeast
- 1 liter buttermilk
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes
stir, bake, done, 2 loaves, each from 1.5 to 1.8 liter bread tins
The quantities given are sufficient for two complete loaves of bread. Since the baking time is quite long and energy needs to be used wisely, I would recommend always making two loaves. The fresh bread can also be frozen. First, put the yeast together with the buttermilk and the beet syrup in a container that is AT LEAST 2 liters large. To do this, heat the buttermilk and beet syrup to approx. 35°C and then crumble in the yeast. It is very important NEVER to exceed 37°C, as this will destroy the yeast cultures and the bread will not rise properly. Then simply leave the container on the counter and let the yeast do its work. In the meantime, prepare the flour mixture. Weigh all the ingredients and place them in a large mixing bowl. Dry mix the flour mixture with the grains and salt and then make a well in the center. Now check whether the yeast has activated. The buttermilk mixture should now be bubbling and have risen noticeably. Pour the buttermilk and yeast mixture into the previously formed well and mix everything until smooth. The dough will be rather runny, so don’t be surprised. After mixing, pour the dough into two bread pans (1.5-1.8 liters each) and bake in a preheated oven at 150°C for 2.5 hours on the middle rack.
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