Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g wheat flour type 1050
- 250 g rye meal
- 250 g wheat meal
- 100 g flaxseed
- 150 g sunflower seeds
- 175 g turnip tops
- 1 liter buttermilk
- 3 cubes yeast
- 1 ½ tablespoon salt
- 2 tablespoons malt coffee or baking malt
Print Recipe
Pin Recipe Instructions
- Stir all ingredients into the 30 ° C heated buttermilk. Pour the dough into a well-greased and floured loaf pan. The dough does not need to rise before baking.
- Bake at 150 ° C for approx. 2 - 2 1/2 hours. Put a cup of hot water in the oven.
- Tip: The bread also tastes great with rye sourdough.
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