Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 g cereal flakes, alternatively 1/2 flakes, 1/2 bran
- 250 g wholemeal rye flour
- 400 g whole wheat flour
- 100 g rains, e.. rain mix
- 150 g sunflower seeds
- 22 g yeast
- 4 teaspoons salt
- 4 tablespoon honey
- 400 ml buttermilk
- 300 ml water
- 1 shot caramel, optional
Print Recipe
Pin Recipe Instructions
- Stir the yeast with the honey until smooth. Add all other ingredients and stir well. At least 2 hours, preferably half a day or overnight.
- Then knead again and fill in two bread baking molds, a large roaster without a lid or two small baking dishes.
- Bake in the oven preheated to 250 ° C for approx. 20 minutes on the middle rack. Turn the temperature down to 200 ° C and bake for another 30-40 minutes.
- After baking, cover with a wet towel and let cool down.
- Note: Sugar couleur is only used to color the bread (black bread), but has no effect on the taste. I therefore mostly do without it.
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