Wheat Bread Baked in Glass
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 4 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g items to be set
- 100 g rye flour (type 1150)
- 50 ml water
- 300 ml buttermilk
- 250 g rain (multi-rain meal, e.. five-rain meal)
- 20 g bran (wheat bran)
- 30 g flaxseed, crushed
- 200 g cereal flakes (multirain flakes), hearty
- 250 g sunflower seeds
- 200 g beet syrup
- 1 teaspoon salt
- 150 g yourt
- 1 cube yeast
- 250 g wheat flour, whole rain or multirain or five-rain flour
- 2 tablespoon margarine
- 100 g oat flakes, crunchy or rains or breadcrumbs
Print Recipe
Pin Recipe Instructions
- Prepare the sourdough the evening before. To do this, mix 50 g of rye flour and water using a wooden spoon and leave to work in a warm place. To make the bread, we need a total of 200 g of sourdough - please take this into account if new items are to be stored!
- The next day, mix the buttermilk with the meal, linseed, wheat bran, multigrain flakes, beet syrup and sunflower seeds and leave to steep for a good hour, covered.
- Mix the fresh yeast with the yogurt and stir into the sourdough flake mixture. Add the salt, as well as the flour and mix to a homogeneous mass. The consistency is rather moist and sticky.
- Grease the clean glasses with the margarine up to 3 cm below the rim and sprinkle with the oat flakes. Alternatively, you can use mixed grains or breadcrumbs.
- Distribute the dough evenly on the jars, clean the rim and loosely put on the jar lids. Important: Do not use a screw cap for this, then use aluminum foil or oven-safe plates! Let rise for an hour at room temperature.
- In the meantime, preheat the oven to 150 ° C, if possible with fireclay brick. Set the jars with lids, reduce the temperature to 100 ° C and bake for 2 hours and 30 minutes.
- While the bread is baking, you can soak the rubber rings in water if you are using mason jars. Take the bread out of the oven, immediately place the rubber rings between the glass and the lid and close with clips. Let stand until the bread has cooled down completely and the glasses have cooled down. Now you can loosen the clamps, a vacuum is created. But be sure to check the lids!
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