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Hearty wholemeal bread

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Ingredients for 1 servings:

  • 500 g wheat flour type 1050
  • 250 g rye meal
  • 250 g wheat bran
  • 100 g flaxseed
  • 150 g sunflower seeds
  • 175 g beetroot
  • 1 liter buttermilk
  • 3 cubes of yeast
  • 1 ½ tbsp salt
  • 2 tbsp malt coffee or baking malt

Instructions

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

Stir all ingredients into buttermilk heated to 30°C. Pour the batter into a well-greased and floured loaf pan. The dough does not need to rise before baking. Bake at 150°C for approximately 2-2.5 hours. While baking, place a cup of hot water in the oven. Tip: This bread also tastes great with rye sourdough.

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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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