John Myers
Ingredients for 1 servings:
- 750 g grain, crushed *
- 250 g grains **
- 1 liter buttermilk
- 1 cube of yeast
- 2 tbsp beetroot
- 1 tbsp salt
- 500 g carrot(s), grated
- Fat for the mold
Instructions
Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 7 hours 30 minutes
Place the cracked grain, seeds, buttermilk, and yeast in a large bowl and mix briefly. Cover the bowl and refrigerate overnight. This will soften the seeds and make them easier to digest. The next day, mix well with the remaining ingredients in the bowl and pour into a greased loaf pan or silicone loaf pan. Place in a cold oven at 150°C (convection oven) for 2 hours and 15 minutes. I use my steam oven with steam added. If you don’t have one, place a cup or tray of water in the oven. This helps the bread rise significantly. After 30 minutes, score the bread so it doesn’t split. Carefully remove the bread from the pan and let it cool completely so it can be sliced easily. Tips: If the bread falls apart too easily, you can make the cracked grain finer or add some of it as flour. Alternatively, replace the carrots with raisins (or omit it altogether). *For the grits, I use wheat, rye, spelt, and small amounts of oats and/or barley in alternating ratios. **For the grains, I use flaxseed, chia seeds, sesame seeds, sunflower seeds, pumpkin seeds, walnuts, and hazelnuts.
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