Graham bread

Ingredients for 1 servings:

• 1 kg flour (graham flour), or wheat bran
• 300 g wheat flour
• 5 dl sour milk or buttermilk
• 5 dl water
• 50 g yeast, fresh
• 50 g margarine
• 1 tsp sugar
• 3 tsp salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Enough for 2 loaves of bread

Heat the sourdough, margarine, and water in a saucepan to about 37 degrees Celsius and add the yeast. Combine both flours, salt, and sugar in a bowl and stir the dissolved mixture well into the flour for 5 minutes. The dough will be softer than regular bread dough. Let it rise in a warm place for 20 minutes. Knead thoroughly again, adding a little more flour if necessary to prevent the dough from sticking. Form 2 loaves and let rise for another 10 minutes. Brush with water and score. Bake the bread for about 35 minutes at 220 degrees Celsius (top and bottom heat), or 200 degrees Celsius (fan oven).