Hearty wholemeal bread

Name: Hearty wholemeal bread
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: -1
Ingredients: 1/2 l Buttermilk; 1 TABLESPOON Salt; 75 g Beet syrup; 1 package (7 g) Dry yeast; 250 g dark wheat flour (type 1050); 125 g Rye and wheat meal; 50 g Linseed and sesame; 75 g Sunflower seeds; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: -1

1/2 l Buttermilk
1 TABLESPOON Salt
75 g Beet syrup
1 package (7 g) Dry yeast
250 g dark wheat flour (type 1050)
125 g Rye and wheat meal
50 g Linseed and sesame
75 g Sunflower seeds
7-10 Tbsp Fat and flour

Directions

1
Warm buttermilk, salt and syrup lukewarm. Mix the yeast first with something, then with the whole milk mixture
2
Mix flour, coarse meal, linseed, sesame and sunflower seeds. Add to the buttermilk-yeast mixture and knead well with the dough hooks of the hand mixer
3
Pour the dough into a greased, flour-spread box form (approx. 25 cm long). Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 2 hours. Allow to cool and turn over
4
The bread tastes best fresh. So: eat it quickly or freeze it!