Whole-grain buttermilk bread

Ingredients for 1 servings:

• 500 g sourdough
• 200 g seeds (sunflower seeds, linseed, poppy seeds etc.), mixed
• 300 ml buttermilk, warm
• 750 g wheat flour (wholemeal)
• 25 g salt
• 1 tsp baking malt if needed
• ½ tsp pepper, 1 pinch bread clover
• 200 ml buttermilk, warm
• 50 ml water, warm, if necessary
• n. B. grains and flakes for rolling the bread

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Mixed wheat bread with sourdough

Soak the grains in 300 ml of warm buttermilk for a good 2 hours. Then knead all the ingredients together for about 5 minutes. Let the dough rest for 20 minutes. Knead again for a good 5 minutes and shape the dough into 2 long loaves. Roll them in the grains and place them in floured proving baskets for 1-2 hours. When the dough has increased in volume (test with your finger), turn it out onto a baking sheet and cut it diagonally three times. Spray with water and place in a preheated oven at 240°C. Bake for the first 15 minutes and then reduce the temperature to 180°C. Bake for a further 40-45 minutes. This quantity makes 2 loaves of approximately 1 kg each.