Soak the grains in 300 ml of warm buttermilk for a good 2 hours.
Then knead all ingredients together for about 5 minutes. Let the dough rest for 20 minutes.
Knead again for a good 5 minutes and shape the dough into 2 long loaves. Roll in the grains and place in floured proofing baskets for 1 to 2 hours.
When the dough has increased in volume (do a finger test), turn it out onto a baking sheet and cut 3 times at an angle. Spray with water and place in a hot oven at 240 ° C. Bake for the first 15 minutes and then switch the temperature back to 180 ° C. Bake for another 40-45 minutes.
The amount results in 2 loaves of approx. 1 kg each.