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.

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