Juicy Multigrain Wholemeal Bread
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 6 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml milk
- 150 g whole wheat flour
- 150 g rye flour (whole rain)
- 1 teaspoon, heaped honey, or beet syrup
- 1 teaspoon olive oil, or rapeseed oil
- 1 teaspoon, leveled salt
- 5 g dry yeast, or 1 fresh yeast
- 80 g rains (six rain mixture)
Print Recipe
Pin Recipe Instructions
- Soak the grains in a little water for at least 6 hours before baking and then bring to the boil for 5-10 minutes.
- Put the ingredients in the BBA. Do not add the well-drained, lukewarm grains until the beep is heard. Not earlier, otherwise they will be ground up. Not later, otherwise they will not be mixed in properly as the dough is very tough.
- Program: whole grain. Bread weight (level): 700g (I). Browning: medium.
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