Multigrain Bread with Buttermilk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 liter ½ buttermilk
- 2 bag / s dry yeast
- 250 g turnip tops
- 300 g rye, coarsely round
- 260 g wheat, coarsely round
- 140 g sesame seeds, unpeeled
- 140 g flaxseed, whole
- 100 g sunflower seeds
- 500 g wheat flour, type 405
- 3 teaspoons salt
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a large bowl and stir well. Cover the bowl and place it in the oven (approx. 50 °) for approx. 30 minutes.
- Divide the dough between two greased loaf tins. Bake at 210 ° top and bottom heat for about 1 1/2 hours. Cover with aluminum foil after 45 minutes.
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