Buckwheat – Whole Grain Rye Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g items to be set
- 200 g rye
- 200 g water
- 750 g rye
- 700 g water
- 225 g water
- 10 g yeast
- 200 g sunflower seeds
- 350 g buckwheat
- 200 g spelled
- 30 g salt
- 1 tablespoon beet syrup
- 1 tablespoon, leveled bread spice mixture
Print Recipe
Pin Recipe Instructions
- Finely grind the rye, mix with water and sourdough pieces. Put the bowl in a plastic bag and let stand for 10-12 hours.
- Grind 750 g rye medium fine and mix well with the 400 g sourdough and water in a large bowl to form a pre-dough, put the bowl in a plastic bag and let stand for about 10-12 hours.
- Mix the yeast in the water.
- Grind or finely grind 350g buckwheat and 200g spelled.
- Mix the pre-dough with the yeast water, sunflower seeds, salt, bread spices, spelled and buckwheat flour and honey well (e.g. with a wooden spoon or your hands). Stir for a few minutes so that the mixture is really well mixed.
- If the mixture is too firm, add a little more water.
- Grease 2 loaf tins (approx. 750ml content) and fill in the dough, smooth out with wet hands. Slide the molds into a large plastic bag, close the plastic bag so that it has air at the top and let it rest overnight.
- Put the bread in the cold oven in the morning and bake for 120 minutes at 160 ° C, then bake for another 10 minutes in the oven.
- Let cool down a little, turn out of the molds onto a wire rack, spray on and let cool down. Do not cut until the next day.
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