Summary

Ingredients

• 125 g rye flakes
• 125 g rye meal
• 200 g whole wheat flour
• 50 g rye sourdouh, dry
• 75 g sunflower seeds
• 10 g yeast, fresh
• 2 teaspoons salt
• 2 tablespoon apple tops, or turnip tops, heaped
• 350 ml water
• 1 shot caramel

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Instructions

1. Mix all ingredients well and let stand for at least 2 hours. You don`t need to knead the dough.
2. Fill into a small baking pan, I always use a round 18 cake pan.
3. Baking time:
4. 250 ° C for 20 minutes
5. 200 ° C 40 minutes
6. on the lowest rail
7. After baking, cover with a wet towel and only remove from the mold after it has cooled down. Tastes better the next day than freshly baked.
8. Tip:
9. As an alternative to sourdough: 250 g whole wheat flour, 200 ml buttermilk, 150 ml water (instead of 350 ml water).
10. The rye flakes can also be replaced by grainy oat flakes.
11. You can make apple cabbage yourself, I have already set a recipe for it, alternatively you can use beet cabbage, honey or plum jam.
12. Sugar color is only for the really nice color, it doesn`t give much taste, the bread just looks better.