Rye kernel bread


Total time: 6hr 15m
Preparation Time: 45m

Servings
For 1 piece


Nutritional Information

Contains 276 Kcal, 10g Protein, 40g Carbohydrates, 7g Fat


Ingredients

  • Flour mixture
  • 300 g wholemeal rye flour
  • 80 g sunflower seeds
  • 200 g wholemeal flour
  • 40 g linseed
  • 1.5 tsp salt
  • 1 parcel dry yeast (approx. 7 g)
  • Dough
  • 100 g treacle
  • 3 dl buttermilk
  • a little water
  • Utensils
  • One loaf tin (approx. 30 cm), lined with baking paper

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Instructions

  • Flour mixture

    In the bowl from a food processor, mix the flour with all the other ingredients up to and including the yeast.
  • Dough

    Put the buttermilk and molasses in a pan, warm gently (test using a finger – the mixture must not get hot). Pour the fluid into the flour mixture, knead on a low setting in a food processor for approx. 15 mins. Transfer the dough to the prepared tin, coat with a little water.
  • To bake

    Approx. 4 hrs. in the centre of an oven preheated to 120°C. Cover the dish with foil. Turn off the oven, leave the bread in there to dry out for approx. 1 1/2 hrs. Remove from the oven, remove the bread from the tin and place on a rack to cool.
  • Tip:

    The bread will keep for up to a week if wrapped in foil.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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