Summary

Ingredients

• 500 ml buttermilk
• 113 g suar beet syrup
• 150 g skimmed yohurt (1.5%)
• 250 g whole wheat flour
• 250 g wheat meal
• 125 g sunflower seeds
• 1 cube fresh yeast
• 1 tablespoon salt
• some butter for the glasses
• Oat flakes, crusty to sprinkle

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Instructions

1. For the two breads you need two 1-liter cylinder-shaped jars so that the bread can be turned over after baking.
2. Preheat the oven to 160 ° C top / bottom heat.
3. Grease the mason jars with butter (I put some butter on a kitchen towel and rub the butter in the jar). Scatter the glasses with the oatmeal.
4. Heat the buttermilk in a saucepan with the syrup to about 30 degrees (lukewarm) and dissolve the yeast in it.
5. Mix the remaining ingredients in a bowl. Add the still warm buttermilk mixture and stir for about five minutes. The mass should remain viscous. Then quickly pour into the prepared jars (up to halfway at most!) And put the lid on immediately.
6. Bake for about three hours. Take out of the oven depending on the desired browning.