Summary

Ingredients

• 200 g cereals, (wheat rains)
• 100 g rain, (rye rains)
• 200 g wheat flour
• 1 ½ teaspoon salt
• 270 g water, warm
• 40 g oil
• 1 cube yeast
• 1 pinch (s) sugar

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Instructions

1. Place half of the wheat kernels in the mixing bowl, place kitchen paper over the opening in the lid, close and grind for 1 min./ speed 10. Decanting. Process the other half in the same way. Decanting. Do the same with rye grains, do not transfer, but add the whole wheat flour.
2. Pour the remaining ingredients into the mixing bowl and knead the dough for 2 minutes / level. Put the dough in a bowl and let rise in a warm place for 15 minutes.
3. Shape into baguettes or rolls.
4. Preheat the oven to 200 ° C and let the dough rise again during this time. When 160 ° C is reached, slide the baking sheet in and bake for 30 minutes from now on.
5. Annotation:
6. Developed the recipe myself because I had too many grains in the house. Freshly ground grains need more water, so add some when preparing the dough.
7. The dough has about 2075 kcal, 60g protein, 56g fat and 340g carbohydrates.