Tina`s Multigrain Bread
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g rains, (6-rain mixture)
- 500 ml buttermilk
- 1 ½ cube yeast
- 1 tablespoon turnip tops
- 300 g spelled flour (whole rain)
- 300 g wheat flour (whole rain)
- 1 tablespoon sea salt, coarse
- Oat flakes or spelled flakes
- Oil, neutral (e.g. sunflower oil) for greasing the bread pan
Print Recipe
Pin Recipe Instructions
- Soak the 6-grain mixture in plenty of water overnight. Simmer in the soaking water for 30 minutes, then cool. Warm the buttermilk slightly, then dissolve the yeast and turnip tops in it - leave to rest for 10 minutes. Then knead well with the wholemeal flour and salt - let rest for 30 minutes.
- Then knead the drained grains into the dough. Preheat the oven to 200 ° C. Sprinkle the greased bread pan with the flakes. Pour in the dough and let rise, covered, for 30 minutes. Brush the surface of the dough with salted water and bake for 20 minutes at 200 ° C in the oven and another 40 minutes at 175 ° C.
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