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
Whole Grain Bread Without Kneading with Grist and Buttermilk
Whole Grain Bread Without Kneading with Grist and Buttermilk

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.

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