Seed bread baked in a jar

Ingredients for 4 servings:

• 50 g starter
• 100 g rye flour (type 1150)
• 50 ml water
• 300 ml buttermilk
• 250 g grain (multi-grain meal, e.g. five-grain meal)
• 20 g bran (wheat bran)
• 30 g flaxseed, crushed
• 200 g cereal flakes (multigrain flakes), coarsely ground
• 250 g sunflower seeds
• 200 g beet syrup
• 1 tsp salt
• 150 g yogurt
• 1 cube of yeast
• 250 g wheat flour, wholemeal or multigrain or five-grain flour
• 2 tbsp margarine
• 100 g oat flakes, whole grains or breadcrumbs

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours 50 minutes

for 4 preserving jars with glass lids, capacity 750 ml each

Make the sourdough the night before. To do this, mix 50g of sourdough starter with rye flour and water using a wooden spoon and let it work in a warm place. To make the bread, we need a total of 200g of sourdough starter – please allow enough if you want to save new starter! The next day, mix the buttermilk with the bran, linseed, wheat bran, multigrain flakes, beet syrup, and sunflower seeds, cover, and let it sit for a good hour. Mix the fresh yeast with the yogurt and stir into the sourdough and flake mixture. Add the salt and flour, then mix until smooth. The consistency will be rather moist and sticky. Grease clean jars with margarine up to 3cm below the rim and sprinkle with the oat flakes. Alternatively, you can use mixed grains or breadcrumbs. Divide the batter evenly among the jars, clean the rims, and loosely place the lids on top. Important: Do not use screw-on lids for this; use aluminum foil or oven-safe plates instead! Let it rise for one hour at room temperature. Meanwhile, preheat the oven to 150°C, using a firebrick if possible. Place the jars with lids on, reduce the temperature to 100°C, and bake for 2 hours and 30 minutes. While the bread is baking, you can soak the rubber bands in water if using preserving jars. Remove the bread from the oven, immediately place the rubber bands between the jar and the lid, and seal with clamps. Let stand until the bread and the jars are completely cool. You can now remove the clamps; a vacuum will have formed. Be sure to check the lids!