Pot - preparation without picture description

Grain mixture

• Weigh out the grain mixture and place in a bowl. Pour boiling water over it, stir briefly once and let it cool down. Preheat the oven to 230 ° degrees top / bottom heat.

Batter mix

• Pour the 6-grain mixture into a machine or grinder (coffee) and finely grind to wholemeal flour, then set aside. Now take a mixing bowl, heat the buttermilk slightly and stir together with the beet syrup, barley malt extract and the crumbled yeast for about 2 minutes.
• Then add the whole wheat flour, spelled flour, salt and the cooled grain mixture. Knead with a hand mixer for 2 minutes. Then take a baking pan (for me, "Runder Zaubermeister"), brush all over with rapeseed oil and flour. Sprinkle with a few grains.

Thermomix - preparation with picture description

• Weigh out the grain mixture and place in a bowl. Pour boiling water over it, stir briefly once and let it cool down. Preheat the oven to 230 ° degrees top / bottom heat.
• Pour the 6-grain mixture into the mixing bowl, close it and set it to 1 min / speed 10 and grind to your wholemeal flour. Then transfer the whole thing and set it aside for a moment. Add the buttermilk, beet syrup, barley malt extract and crumbled yeast to the mixing bowl. Close and heat to 2 min / 37 ° / speed 2.
• Now add the whole wheat flour you set aside, spelled flour, salt and the cooled grain mixture. Seal and set to 2 min / kneading setting, mix. Then take a baking pan (for me, "Runder Zaubermeister"), brush all over with rapeseed oil and flour. Sprinkle with a few grains.

Applies to pot & Thermomix

• Now put the sticky dough in the greased, floured with grains of the baking pan. Smooth out a little and also sprinkle some of the grains on top. Then put in the oven on the lowest rack and bake for about 1 hour. Then take it out, let it cool down a bit and turn it over on a grid so that it can cool down completely.