Whole Grain Bread Without Kneading with Grist and Buttermilk

Summary

Ingredients

• 500 ml buttermilk
• 90 g suar beet syrup
• 1 ½ cube yeast
• 125 g rye meal, medium fine
• 125 g wheat meal, medium fine
• 250 g spelled flour type 630
• 50 g flaxseed
• 50 g sesame seeds
• 75 g sunflower seeds
• 2 teaspoons salt
• 1 teaspoon bread spice mixture
• Fat for the shape

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Instructions

1. Heat the buttermilk with the sugar beet syrup lukewarm and dissolve the yeast in it.
2. Mix all other ingredients in a large bowl. Add the buttermilk and mix everything with a wooden spoon. Cover and let rise in a warm place for about 1.5 hours.
3. Grease a loaf pan (approx. 35 cm long). Pour in the dough, smooth it out and let it rise for another 30 minutes. Preheat the oven to 220 ° C. Place a bowl of water on the bottom of the oven. Bake the bread for 15 minutes. Then steam vigorously and bake the bread at 200 ° C in 45 minutes.
4. To prevent it from browning too much, cover the bread with aluminum foil halfway through the baking time.
5. This bread is very suitable for freezing.