Black Grain Bread with Buttermilk
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g rye, coarsely round
- 240 g wheat, coarsely round
- 140 g flaxseed
- 140 g sesame seeds
- 100 g sunflower seeds
- 500 g flour, type 550
- 3 bag / s yeast (dry yeast)
- 100 g beet syrup
- 1 ½ tablespoon salt
- 1 liter buttermilk
Print Recipe
Pin Recipe Instructions
- Mix all ingredients for 5 minutes. Attention! The dough is relatively runny. Brush the bread pan with oil and sprinkle with oat flakes.
- Place a bowl with water in the cold oven and bake at 140-150 degrees top and bottom heat for about 3 hours, then leave it in the switched off oven.
- Can be kept in the refrigerator for at least 1 week, but is also great for freezing.
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