Summary

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

1. Mix all ingredients for 5 minutes. Attention! The dough is relatively runny. Brush the bread pan with oil and sprinkle with oat flakes.
2. 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.
3. Can be kept in the refrigerator for at least 1 week, but is also great for freezing.