Mortar bread

Name: Mortar bread
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 25
Ingredients: 1/2 l Buttermilk; 1 TABLESPOON Salt; 75 g Sugar beet syrup; 1 (7 g) Bag of dry yeast; 250 g Wheat flour (Type 1050); 125 g Rye and wheat meal; 50 g Linseed; 50 g Sesame seeds; 75 g Sunflower seeds; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 25

1/2 l Buttermilk
1 TABLESPOON Salt
75 g Sugar beet syrup
1 (7 g) Bag of dry yeast
250 g Wheat flour (Type 1050)
125 g Rye and wheat meal
50 g Linseed
50 g Sesame seeds
75 g Sunflower seeds
7-10 Tbsp Fat and flour

Directions

1
Warm buttermilk, salt and syrup in a small pot lukewarm. Take it off the stove. Mix yeast and 6 tablespoons of lukewarm buttermilk and add it again to the remaining buttermilk. Mix flour, grist, linseed, sesame and sunflower seeds in a mixing bowl.
2
Add the buttermilk and yeast mixture and knead well with the dough hooks of the hand mixer. Pour the dough into a greased, flour-spread box form (25 cm long, 11.5 cm wide, 7.5 cm deep). Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 2 hours on the middle shelf. Remove from the oven, let it cool down on a grid and then turn out of the form