Summary

Ingredients

• 500 g wheat flour (type 1050)
• 250 g rye meal
• 250 g wheat meal
• 100 g flaxseed, crushed
• 100 g sesame seeds
• 150 g sunflower seeds
• 150 g turnip tops
• 1 liter buttermilk
• 3 cubes yeast
• 1 ½ tablespoon salt

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Instructions

1. Heat the buttermilk in the saucepan to approx. 30 ° C, dissolve the beet leaves and stir in the crumbled yeast as well. Mix everything together and let it go. Combine the other ingredients in a bowl and mix with the liquid ingredients.
2. Preheat the oven to 150 ° C (convection). Put the dough in a bread pan and bake for 2 - 2 1/2 hours.