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Ingredients
Wholegrain Bread
- Ingredients
- 1 Yeast (approximately 42 g)
- 1 Tbsp honey
- 500 milliliters lukewarm Buttermilk
- 200 grams all-purpose flour
- 250 grams Rye berry (type 1800)
- 250 grams Shredded wheat (type 1700)
- 1 Sourdough powder
- 1 Tbsp salt
- Pastry flour (for working)
- 50 grams Muesli (oat, spelled, barley, wheat wholemeal flakes)
Dissolve the yeast and honey in the lukewarm buttermilk.
Combine the flour, the two shredded cereal varieties, the sourdough powder and the salt in a bowl. Pour in the yeast milk and knead to a smooth dough with an electric mixer (with dough hook). Cover and leave to rise for about 1 hour in a warm place.
Place on a floured surface and knead again vigorously for 10 minutes while incorporating half of the cereal flakes.
Shape the dough into a loaf shape, place on a lined baking sheet and cover with a kitchen towel. Leave to rise for 1 more hour.
Preheat the oven to 200°(approximately 400ºF). Brush the loaf with a little water and shower with flakes.
Bake for about 25 minutes. Reduce the temperature to 180°C (approximately 350ºF) and bake for another 45 minutes.
Serve warm or cooled.