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Muesli bread

updated

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Ingredients for 1 servings:

  • 500 g flour
  • 280 g wheat bran
  • 280 g rye meal
  • 250 g sunflower seeds
  • 50 g pumpkin seeds
  • 50 g flaxseed
  • 100 g hazelnuts, whole
  • 80 g raisins
  • 1 ½ tsp salt
  • 250 g beetroot
  • 1 liter buttermilk
  • 2 cubes of yeast, fresh
  • Fat for the mold

Instructions

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

Mix all dry ingredients together. Dissolve the yeast in 500 ml of buttermilk and add to the mixture. Dissolve the beetroot syrup in the remaining 500 ml of buttermilk and add to the mixture. Mix all ingredients thoroughly, cover, and let rise for about 1 hour. Preheat the oven to 150°C. Pour the dough (it will remain quite thin) into a well-greased, large bread pan and bake in the hot oven for about 3 hours. Many children also call this “cake bread.” Note: This bread has a positive effect on digestion.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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