Tina's multigrain bread

Ingredients for 1 servings:

• 150 g grains (6-grain mix)
• 500 ml buttermilk
• 1 ½ cubes of yeast
• 1 tbsp beetroot
• 300 g spelt flour (wholemeal)
• 300 g wheat flour (wholemeal)
• 1 tbsp sea salt, coarse
• Oat flakes or spelt flakes
• Oil, neutral (e.g. sunflower oil) for greasing the bread baking tin

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

lasts incredibly long – fresh and juicy!!!

Soak the 6-grain mixture in plenty of water overnight. Simmer in the soaking water for 30 minutes, then cool. Gently warm the buttermilk, then dissolve the yeast and beetroot in it; let it rest for 10 minutes. Then knead thoroughly with the whole-wheat flour and salt; let it rest for 30 minutes. Then knead the drained grains into the dough. Preheat the oven to 200°C (fan oven). Sprinkle the flakes onto a greased bread pan. Pour in the dough, cover, and let rise for 30 minutes. Brush the surface of the dough with salted water and bake for 20 minutes at 200°C (400°F), then for another 40 minutes at 175°C (350°F).