Highman Spyder Electra

Homemade bread - Homemade Bread

A loaf of bread with whole grain without major procedure, and no kneading:

A bread with whole grains without kneading:

280 Gramm  geschrotener Roggen (cracked rye)

280 Gramm geschrotener Weizen (cracked wheat)

500 Gramm Weizenmehl (ordinary flour)

100 Gramm Sonnenblumenkerne (sunflower seeds)

140 Gramm Sesamsamen (sesame seeds)

140 Gramm Leinsamen (linseeds)

26 Gramm Trockenhefe (dried yeast)

1 Esslöffel Salz (1 TBS salt)

1 Esslöffel Apfelessig (1 TBS apple vinegar)

5 Esslöffel Molasses (5 TBS molasses)

1.5 liter buttermilk or whey (buttermilk or whey)

It is important for the success that shred the shot and the seeds are left whole. When all ingredients are ground, you need a lot more moisture. One can, of course, the cereals and oilseeds also change or replace.

It is important that the cracked grains are really cracked and the whole oilseeds are, because when you grind everything, you need much more moisture.

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The dry Ingredients in a bowl, then add the liquid, but not all the buttermilk at a time. Mix with your hand. The dough is thick as porridge and should fall from the spoon. If necessary, add buttermilk. I need the rare lot.

Mix all dry ingredients

. Add the wet ones (but not all of buttermilk in the beginning) and mix by hand. The mixture should be like oatmeal, thick and heavy. If necessary add buttermilk.

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the mixture into two large, well-greased loaf pans (king cake pans) with oil. The bread is only very little.

Place in a cold oven and bake at 160 degrees Celsius up to 3.5 hours. After three hours it is fine for me mostly. cool in the oven.

gives the two large loaves, which I share and immediately freeze. After thawing, it can be wonderfully cut thin.

Pour the mixture into two large well buttered bread pans. The bread will rise only a little bit.

put in the cold oven and turn on to 320 degrees Fahrenheit. bake until 3.5 hours, but control after 3 hours. Mostly mine is ready at that time. Let cool in the oven.

The recipe makes two large loaves. I divide them into half and freeze them fresh. After tawing you can slice them thin.

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more bread recipes can be found on Anne's blog "Wolkenfees kitchen workshop"

More bread recipes you will find on Anne's blog "Wolkenfees kitchen workshop"

Good luck!

To Success!

Johanna