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)
Juicy Multigrain Wholemeal Bread
Juicy Multigrain Wholemeal Bread

Instructions

  1. Soak the grains in a little water for at least 6 hours before baking and then bring to the boil for 5-10 minutes.
  2. 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.
  3. Program: whole grain. Bread weight (level): 700g (I). Browning: medium.

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