Sunflower bread in a jar

Ingredients for 1 servings:

• 125 g rye meal (whole grain)
• 125 g wheat flour (wholemeal)
• 125 g spelt flour (wholemeal)
• 250 g wheat flour
• 100 g sunflower seeds
• 25 g flaxseed
• 100 g beetroot
• 1 cube of yeast
• 500 ml buttermilk
• 1 tsp, leveled salt
• Fat and breadcrumbs for the jars

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The dough does not need to rise

The batter makes 4 jars (580 ml). Mix all the flour with the sunflower seeds, flaxseed, and salt. Add the beetroot. Crumble the yeast and add it. Gently warm the buttermilk and pour it in. Blend everything in a food processor for about 5 minutes until you have a smooth batter. Grease the jars and sprinkle with breadcrumbs. Pour the batter into the jars and bake uncovered in the oven at 150°C for about 2 hours and 15 minutes. I don’t let the dough rise beforehand, but rather place the jars in a cold oven. If you don’t like that, you can let the dough rise beforehand and then bake in a preheated oven.