Yeast(t)iges wholemeal bread

AUTHOR
Avis Adkins
DIFFICULTY
not easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 250 g Rye meal
  • 125 g Spelt meal
  • 200 g + some buckwheat meal
  • 1 package Dry yeast
  • 1 TABLESPOON Salt
  • 2 (75 g each) Sourdough bag
  • 5 TABLESPOONS darker
  • 7-10 Tbsp Sugar beet syrup
  • 250 ml Buttermilk
  • 7-10 Tbsp Fat and buckwheat meal
  • 7-10 Tbsp Buckwheat meal
  • 300 g Sunflower seeds
  • 50 g Linseed
  • 1 Box shape (approx. 1 1⁄2 l capacity; 25 cm long)

Directions

  1. 1

    Mix all grist, yeast and salt in a large bowl. Add sourdough, syrup, buttermilk and 200 ml of lukewarm water. Knead everything first with the kneading hooks of the mixer, then as quickly as possible with floured hands to a smooth dough.

  2. 2

    Cover and leave to rise in a warm place (e.g. in a 50 °C oven) for about 3 hours.

  3. 3

    Grease the box mould and dust with buckwheat meal. Knead the seeds and seeds into the dough. Place the wholemeal dough on a work surface lightly dusted with buckwheat meal and knead well again with your hands.

  4. 4

    If it is too sticky, knead in a little buckwheat flour. Then form the dough into an elongated strand (approx. 25 cm) and put it into the box form, press it slightly smooth and sprinkle it with some buckwheat meal.

  5. 5

    Cover and leave to rise again in a warm place for about 1 hour.

  6. 6

    Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Bake bread in the hot oven on the second rack from below for approx. 15 minutes. Reduce temperature (electric oven: 180 °C/recirculating air: 175 °C/gas: see manufacturer).

  7. 7

    manufacturer). Bake bread for another 30 minutes. Then let it cool down in the mould for about 15 minutes, turn out of the mould and let it cool down.