8-grain rye bread

Name: 8-grain rye bread
Yield: 3 bread
Ingredients: 1 tbsp Salt; 1 dl Sourdough; 1.5 l Water; 100 g Whole wheat kernels; 100 g Whole rye kernels; 100 g Bran; 100 g Cracked wheat kernels; 100 g Sunflower seeds; 150 g Wheat flour; 150 g Rye flour; 250 g Syrup; 300 g Cracked rye kernels; 400 g Whole grain wheat flour; 50 g Flax seed; 50 g Sesame seeds

Bread, buns & biscuits

Cook time: 0 min.
Servings: 3 bread

Ingredients for 8-grain rye bread

1	tbsp	Salt
1	dl	Sourdough
1.5	l	Water
100	g	Whole wheat kernels
100	g	Whole rye kernels
100	g	Bran
100	g	Cracked wheat kernels
100	g	Sunflower seeds
150	g	Wheat flour
150	g	Rye flour
250	g	Syrup
300	g	Cracked rye kernels
400	g	Whole grain wheat flour
50	g	Flax seed
50	g	Sesame seeds

Instructions for 8-grain rye bread

To prepare the 8-grain rye bread recipe, please follow these instructions:

1. Day: Everything is mixed. Must raise at least 18 hours.

2nd day: Remove 100 ml of sourdough and store in a refrigerator. Add rye flour, flour and water to the dough and knead thoroughly.

The dough is filled in three molds and compressed well. Should raise for approx. 4 hours. Cut and brush with 1 spoon egg. Bake in the shapes for 1.5 hours. Then the bread is baked without the molds for 1/4 hour. The breads are suitable for freezing.

8-grain rye bread

Ingredients for 8-grain rye bread

Instructions for 8-grain rye bread

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