Summary

Ingredients

• 500 g rye flour (whole rain)
• 500 g whole wheat flour
• 1 cube yeast
• 250 ml water, lukewarm
• 500 ml buttermilk
• 2 tablespoon, leveled herbal salt
• 10 wild garlic leaves, according to size and taste
• 1 tablespoon olive oil
• 10 tablespoon sunflower seeds
• 3 tablespoon walnuts
• some egg yolk, or milk
• 1 teaspoon, leveled honey

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Instructions

1. Mix the flour together in a large bowl. Press an indentation in the middle. Pour the crumbled yeast with the honey and lukewarm water into the well, add the herb salt and buttermilk and knead well with the food processor. Mix with the olive oil, sprinkled cold, spun dry and cut into fine strips, knead into the dough, now also knead the nuts and kernels.
2. Let the dough rise in a warm place for about 30-40 minutes.
3. Knead the bread dough vigorously with floured hands on a well-floured work surface so that the various ingredients combine well with the dough and the bread becomes nice and loose. Shape the bread dough into a loaf and place on a baking sheet lined with baking paper or put in two greased loaf tins. Brush the surface with egg yolk or milk and cut into the loaf with a sharp knife, about 3 times at an angle, the loaf as you like.
4. Put the loaf in the cold oven and bake on top / bottom heat for about 30 minutes at 90 °, then 60 minutes at 190 °. Put the loaf tins in the cold oven and bake on top / bottom heat for approx. 20 minutes at 90 °, then for 40 minutes at 190 °.