Summary

Ingredients

• 250 ml milk
• 333 g wheat flour
• 333 g wheat flour (whole rain)
• 333 g rye meal
• 1 cube fresh yeast (42g)
• 1 ½ teaspoon salt
• 1 ½ tablespoon sugar
• 0.5 liter ½ beer, (black beer)
• 250 g raisins, or sultanas
• 250 g nuts, (mixed or dependin on your preference)
• 1 egg (s)
• Sesame / poppy seeds for sprinkling

Print Recipe Pin Recipe

Instructions

1. First you put the milk in a small bowl and heat it lukewarm (microwave 600-800 watts / 45-60 seconds). Then add the yeast and sugar and stir everything completely. Mix the 3 types of flour in a large bowl and form a small hollow in the middle in which the milk-yeast-sugar mixture is mixed on the surface with the flour to form a small pre-dough. Let the pre-dough rise in a warm place for 20 minutes.
2. In the food processor with the chopping mechanism, chop the raisins, nuts and salt really well. Pour in 4/5 of the beer. Swap the cleaver with the kneading dough, add the pre-dough with the flour and knead thoroughly (5 minutes). The dough should have a firm, but not too crumbly consistency, add a little beer if necessary.
3. Shape 15-18 balls of dough and arrange them on the baking sheet on parchment paper at intervals. Let rest for another 20 minutes.
4. Pre-heat the oven to 220 degrees Celsius. Simply cut into the dough pieces approx. 1 cm deep with a sharp knife. Brush the surface with the egg yolk and sprinkle with poppy seeds and sesame seeds alternately. Bake on the middle rack for 30 minutes at 220 degrees top / bottom heat.