Whole Grain Bread Without Kneading with Grist and Buttermilk
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Heat the buttermilk with the sugar beet syrup lukewarm and dissolve the yeast in it.
- 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.
- 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.
- To prevent it from browning too much, cover the bread with aluminum foil halfway through the baking time.
- This bread is very suitable for freezing.
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