Summary

Ingredients

• 280 g rye, round
• 280 g spelled, or wheat, crushed
• 500 g soybeans, yellow, round
• 140 g flaxseed, crushed
• 60 g buckwheat, crushed
• 140 g sesame seeds
• 100 g sunflower seeds
• 100 g pumpkin seeds
• 100 g spelled, or wheat, whole rain
• 100 g suar beet syrup
• 500 g yourt
• 700 g water
• 1 tablespoon salt
• 3 sachets dry yeast
• 2 tablespoons oil, for the mold
• Sesame, for the shape
• Breadcrumbs, for the mold

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Instructions

1. Put rye, spelled, soybeans, flaxseed and buckwheat in a bowl and mix, then grind. Add the sesame seeds, sunflower seeds, pumpkin seeds and spelled seeds to the grist. Add salt and yeast and mix everything.
2. Put the beet syrup, yogurt, and water in a bowl. Place in the microwave for 3 to 4 minutes (depending on the strength of the MW). Then stir the sugar beet syrup well. Add liquid to the meal and stir vigorously for about 2 to 3 minutes (I have a powerful floor-standing mixer, a hand mixer could be overwhelmed), then continue stirring by hand.
3. Oil a medium-sized Roman pot, sprinkle the bottom with sesame seeds, sprinkle the side walls with breadcrumbs. Then pour in the dough with a tablespoon.
4. Put the open Roman pot in the oven. Let rise for 30 min at 50 ° C top and bottom heat. Bake for 2 h at 150 ° C fan oven. Put the lid on the pot and bake for another hour at the same temperature.
5. Turn the bread out of the Römertopf and let it cool down.
6. Tip:
7. I leave the bread for 2 days before I cut it because the soy contains less gluten and otherwise it crumbles easily.
8. I cut the bread completely open and then freeze it in portions. It also tastes fresh then.
9. Vegan:
10. You can replace the yogurt with 500 ml of soy milk.
11. Washing tip: Wash everything that has come into contact with the raw dough as soon as the bread is in the oven. Once the dough has dried, it will almost never come off. My dishwasher is completely overwhelmed with the batter.
12. WW and LowCarb suitable.
13. You don`t like soy in bread: You can replace the soy with 500 g wholemeal flour (spelled, wheat). The amount of liquid remains the same.