Juicy Multigrain Bread with Different Seeds

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 16 hrs
Course Baking
Cuisine European
Servings (Default: 2)

Ingredients

  • 600 g sourdouh, (rye sourdouh)
  • 100 g rye meal, coarser
  • 100 g wheat meal, coarser
  • 100 g oats, coarsely round
  • 100 g barley, coarsely round
  • 400 ml boiling water
  • 300 g flour, (whole spelled flour)
  • 200 g flour, (wholemeal rye flour)
  • 100 g oat flakes, coarse
  • 100 ml boiling water
  • 50 g flaxseed
  • 50 g sesame seeds, lihter
  • 50 g sesame, black
  • 50 g sunflower seeds
  • 50 g pumpkin seeds
  • 2 tablespoon malt, (colored malt)
  • 2 tablespoon sugar, (beet sugar)
  • 28 g salt,
  • 300 ml buttermilk, (room temperature)
  • 50 ml oil, (rapeseed oil)
  • some oatmeal, tender, to sprinkle
Juicy Multigrain Bread with Different Seeds
Juicy Multigrain Bread with Different Seeds

Instructions

  1. On the evening before the baking day, scald the 4 coarse (rye / wheat / barley / oats) meal with the 400 ml of boiling water to make a broth and leave it covered in the kitchen overnight. Likewise, scald 100 g of coarse oat flakes with 100 ml of boiling water and leave to stand overnight.
  2. On the baking day, roast all the seeds together in a pan without fat.
  3. In a large mixing bowl, use the kitchen machine to stir all the ingredients into a sponge-like dough, let it rest for 30 minutes and then knead again briefly.
  4. Then distribute the dough in two loaf tins, smooth the dough with a wet rubber spatula, moisten and sprinkle with a little oat flakes.
  5. Place the two box forms in a garbage bag, inflate and clip the bags so that the dough pieces cannot dry out, and let them rise at 40 ° until the volume has increased significantly.
  6. In the meantime, preheat the oven to 250 ° and bake the bread on the lowest rack, if available on the baking stone, for 1 hour at a falling heat.

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