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Grain black bread with buttermilk

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Ingredients for 1 servings:

  • 240 g rye, coarsely ground
  • 240 g wheat, coarsely ground
  • 140 g flaxseed
  • 140 g sesame seeds
  • 100 g sunflower seeds
  • 500 g flour, type 550
  • 3 bags of yeast (dry yeast)
  • 100 g beet syrup
  • 1 ½ tbsp salt
  • 1 liter buttermilk

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

quick and tasty

Mix all ingredients for 5 minutes. Caution! The batter will be quite runny. Brush the bread pan with oil and sprinkle with oats. Place a bowl of water in a cold oven and bake at 140-150 degrees Celsius (284-300 degrees Fahrenheit) for about 3 hours. Then leave it in the oven with the oven turned off. It will keep in the refrigerator for at least 1 week, but it also freezes well.

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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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