Cinnamon WaffleCoarse Bruised Rye Bread Cocktail Blue Moon

Coarse Bruised Rye Bread

125 g / 4.3 oz
250 g / 8.75 oz
250 g / 8.75 oz
125 g /4.3 oz
1 tbsp
1 pkg
0.5 l / 19 oz
200 g / 7 oz
coarse bruised wheat grain
coarse bruised rye grain
all purpose flour
sunflower kernels
dry yeast
cultured buttermilk

Serves 15 - 234 cal per serving
Prep-time: 10 min. - Total-time: 120 min.
It is very easy and quick to prepare this Coarse Rye Bread, but it takes about 4 hours to bake it. In a bowl combine the coarse bruised wheat grains, the coarse bruised rye grains and the flour. Add the salt, sunflower kernels and the dry yeast. (1 pkg. dry yeast equals 3/4 tbsp of dry yeast). Mix well. Now add the Molasses and the Buttermilk and stir/knead well until very soft dough result. (Almost fluid.) Grease a baking tin and sprinkle with flour. Pour in the dough. Put in the cold oven on the middle rung. Bake for about 3 hours at 170 C / 335 F. Cover with parchment paper after 2 hours baking time. After 3 hours turn off the heat and let the bread cool down in the oven for 1 hour. Put the bread on a wire rack and remove the tin. To check if the bread is done knock on the bottom of the bread, if it sounds hollow, it's done. Let cool completely on the wire rack. Keep the Coarse Bruised Rye Bread in the refrigerator for up to 3 weeks.

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