Baking Recipes

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
Multigrain Bread with Buttermilk
Multigrain Bread with Buttermilk

Instructions

  1. 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.
  2. 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.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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