Delicious Wholegrain Rye and Spelled Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 ml buttermilk, possibly half water and half buttermilk
- 200 g flour, (whole spelled flour)
- 210 g flour, (wholemeal rye flour)
- 100 g flaxseed meal
- 80 g spelled flakes
- 100 g sunflower seeds, or pumpkin seeds, optional
- 2 teaspoons salt
- 1 packet sourdough extract
- 1 teaspoon sugar
- 1 pack dry yeast
- 50 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Put all ingredients, except for the dry yeast, in the baking pan of the bread maker in the order shown. The dry yeast is mixed with 50 ml water and 1 teaspoon sugar before adding. As soon as it starts to foam, it is active and can now be added as the last ingredient.
- With the whole grain program of your bread maker, this delicious, wholesome and healthy bread is guaranteed to succeed! I always bake it crispy, with a dark crust. The bread looks pretty if you sprinkle a few seeds on the surface after the last kneading process, i.e. before baking.
- IMPORTANT:
- If necessary, please note the specifications of your baking machine (e.g. with regard to the input sequence).
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