Summary

Ingredients

• 320 g sourdouh, prepared the day before
• 15 g yeast
• 500 g buttermilk
• 300 g yourt
• 100 g milk
• 4 tablespoon balsamic vinegar, darker
• 4 tablespoon sugar beet syrup
• 3 tablespoon apple feast
• 560 g rye meal, (course there are other options too)
• 100 g buckwheat flour
• 140 g spelled flakes
• 140 g oatmeal
• 300 g sunflower seeds
• 50 g poppy seeds
• 50 g flaxseed
• 36 g salt

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Instructions

1. Mix the first 8 ingredients very well. Now add the other ingredients and knead for about 10 minutes (food processor). The dough is very soft! After the dough has rested for 15 minutes, knead again briefly. Spread the dough on 2-3 greased loaf molds (possibly sprinkled with seeds or flakes) (I use 2 molds weighing 1.9 kg and one 0.5 kg).
2. Smooth the dough with a wet spatula (or fingers). Cover and let rest in a warm place for about 1 1/2 hours. Spray with water and bake at 180 ° C (preheated) for 1 hour.
3. Remove from the mold and bake at 150 ° C for 20 - 30 minutes to the end.