Westruper Heather Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 17 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g rye flour (type 1150)
- 175 g sourdouh (wheat sourdouh)
- 300 ml cold water
- 175 g wheat flour, whole rain
- 50 g sunflower seeds
- 25 g flaxseed
- 25 g buckwheat
- 50 g walnuts, rouhly chopped
- 10 g salt
- 100 g water, hot
- water, boiling
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Pour 100 g of hot water over the sunflower seeds, linseed and buckwheat, cover and leave to soak. Cover the walnuts with boiling water, let them steep briefly, then drain the water. Add the nuts to the seeds. Mix the sourdough, rye flour and water well, cover and let rise for 13 hours at room temperature.
- Knead the seeds, sourdough, wholemeal flour and salt for eight minutes. Place in a loaf pan that has been greased and dusted with flour, cover and let rise for 3 hours at room temperature.
- Preheat the oven to 220 ° C and bake the bread in it for 50 minutes. Take out of the mold and let cool down.
- Of course, you can also use other nuts or seeds.
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