Six Grain Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g rains, mixed (6-rain mixture), your choice
- 400 g flour (whole spelled)
- 250 g flour (whole rye)
- 50 g flaxseed
- 500 ml buttermilk
- 75 g sourdouh, more liquid
- 2 sachets yeast (dry yeast)
- 1 tablespoon salt
- 1 tablespoon honey
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Soak the grains in warm water and leave to swell overnight.
- Warm the buttermilk slightly in the microwave (lukewarm, no more), dissolve the yeast in it and set aside for a moment.
- Meanwhile, drain the grains and place in the bowl of a mixer. Add all other ingredients except for the buttermilk and mix with the dough hook of the mixer. Then slowly pour in the buttermilk yeast mixture and knead the dough for at least 5 minutes. Meanwhile, grease a large loaf pan well and dust with flour. Pour the finished dough into the mold and cover well with a few grains and a little flour. Then cover with cling film and let rise in a warm place (approx. 30 ° C) until the dough is about twice as big - but the dough should not touch the cling film, otherwise the dough will stick to it when you remove it and that Bread clap together!
- Preheat the oven to 200 ° C top / bottom heat, put a casserole dish with water in it and slide in the finished bread dough. Bake for about 50-60 minutes, then immediately remove the finished bread from the pan and check whether it is really done (do a knock test). If not, just put it back in the oven for a few minutes without a mold, otherwise let it cool down and cut it open.
- Note: The quantities given are sufficient for one large bread. This makes about 15-20 slices, depending on the thickness of the cut.
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