Wholemeal bread recipe with rye meal and sugar beet kraut
Really dark brown bread as a wholemeal bread recipe with rye meal and sugar beet kraut or sugar beet syrup. Dark bread that is reminiscent of pumpernickel bread and requires a little more time due to the rising and baking phases, without being complicated.
Equipment
Ingredients
- 250 g whole grain spelt flour
- 500 g rye meal
- 10 g fine salt
- 375 ml buttermilk
- 125 ml buttermilk
- 75 g sugar beet syrup dark sugar beet molasses
- 75 g sugar beet syrup dark sugar beet molasses
- 13 g instant yeast
- 125 g sunflower seeds
- 50 g pumpkin seeds
Instructions
- Mix wholemeal spelt flour with rye meal and salt with a spoon.250 g whole grain spelt flour500 g rye meal10 g fine salt
- Add the first part of buttermilk and sugar beet kraut and mix well.375 ml buttermilk75 g sugar beet syrup
- Leave the mixture to swell for 4 hours. Start 240 minutes timer here
- Add the remaining warm buttermilk and sugar beet kraut to the mixture with the yeast and knead for approx. 10 minutes. Start 10 minutes timer here125 ml buttermilk75 g sugar beet syrup13 g instant yeast
- Then knead in the sunflower seeds and pumpkin seeds and leave to rest in a warm place for approx. 1 hour. Start 60 minutes timer here125 g sunflower seeds50 g pumpkin seeds
- Pour the dough into a greased loaf tin and add some sunflower seeds to the bottom of the tin.
- Place the bread in a cold oven and bake for 3 hours at
150 °C. Start 180 minutes timer here - Now reduce the temperature to100 °C nd bake for a further 30 minutes. Start 30 minutes timer here
- Turn the bread out onto a wire rack and leave to cool.
Nutrition
Calories: 147kcalCarbohydrates: 23gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 2mgSodium: 150mgPotassium: 262mgFiber: 5gSugar: 5gVitamin A: 32IUVitamin C: 0.1mgCalcium: 43mgIron: 2mg
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