Wholemeal bread without rising time with buttermilk

Ingredients for 1 servings:

• 500 g wheat flour type 1050
• 250 g rye meal
• 250 g wheat bran
• 100 g flaxseed
• 100 g sesame seeds
• 150 g sunflower seeds
• 175 g beetroot
• 1 liter buttermilk
• 1 ½ tbsp salt
• 3 cubes of yeast
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 40 minutes

for two loaf tins

Heat the buttermilk in a saucepan to approximately 30-35°C. Then pour it into a sufficiently large mixing bowl. Crumble in the yeast and dissolve it while stirring gently. Add all other ingredients and knead into a tough, sticky dough. Divide the dough between two lightly greased loaf pans. Bake on the middle rack of an oven preheated to 150°C (top/bottom heat) for approximately 2 to 2.5 hours, depending on the oven. Note from Chefkoch.de: Because flaxseed contains a relatively high cadmium content, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.