Summary

Ingredients

• 90 g douh (sourdouh), consistency like batter
• 7 g yeast, fresh
• 400 ml soy milk (soy drink), buttermilk or just water
• 2 tablespoon turnip tops
• 130 g flour, whole wheat flour
• 130 g wheat meal
• 130 g rye meal
• 130 g oat flakes, crusty
• 130 g sunflower seeds
• 3 tablespoon sesame seeds
• 15 g salt
• Oatmeal, or sesame seeds to spread the mold

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Instructions

1. Mix and stir the selected liquid (as an allergy sufferer, I always use soy milk), sourdough, the beet greens and the yeast until everything has dissolved.
2. In the meantime, mix all the other ingredients in another bowl
3. Now work all the ingredients into a dough and knead for about 10 minutes. The dough is quite soft, at first rather mushy, but the ingredients combine better and better the longer you knead. However, the bread cannot be baked without a mold.
4. Grease a loaf pan, sprinkle with sesame seeds or oatmeal and pour in the batter. Let the dough rise in a warm place for about 45-60 minutes.
5. Since the dough is quite heavy and the bread is quite compact after baking, the volume will not increase significantly.
6. Then place the bread in a preheated oven at 200 ° C
7. Bake for about 50-60 minutes.
8. If the bread gets too dark after ½ hour, cover with a strip of aluminum foil and continue baking.
9. If you like, you can knock the bread out of the mold after about 45 minutes and then continue baking it without the mold, so that the sides are a little crispier.
10. Don`t forget the tapping test.