Wholemeal bread with buttermilk and beetroot

Ingredients for 3 servings:

• 280 g rye meal
• 280 g wheat bran
• 140 g flaxseed
• 140 g sesame seeds
• 100 g sunflower seeds
• 500 g flour (whole wheat flour)
• 1 tbsp iodized salt
• 1 liter buttermilk
• 250 g beetroot
• 3 cubes of yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

delicious with lots of fiber

Heat the buttermilk, yeast, and beetroot syrup in a large saucepan (do not heat it because of the yeast!!!). Mix the remaining ingredients well beforehand and add to the heated mixture. Stir everything together thoroughly. The dough will remain relatively runny. Grease several baking pans and sprinkle with oat flakes. Pour in the dough, let rise for 10-15 minutes, and then bake. Bake for 3 hours at 130-150°C (266-302°F), then for another 30 minutes at 100°C (212°F). Tip: I get the flours, sesame seeds, sunflower seeds, and flaxseeds directly from the mill. It’s inexpensive there, and the ingredients are fresh.