2.5 dl (1 cup) lukewarm water
2.5 dl (1cup) buttermilk
25 g yeast
2 tsp salt
250 g rye flour
250 g bolted flour
200 g wheat flour
50 g sunflower seeds or walnuts
1 tbsp sugar
½ dl (0,2 cup) malt flour or cocoa powder
In a bowl, dissolve the yeast completely in the water.
Then, mix in buttermilk, salt, sugar and cocoa powder
(or malt). Put mixture in a large mixing bowl and add wheat flour, bolted flour, sunflower seeds (or walnuts) and rye flower. Stir until smooth. Cover the bowl and allow to rise for about 1 hour. Then, knead the dough and mix again. Place in a 4 litre pot and allow to rise for about 1 hour, or until doubled in size. Brush with water and bake in a preheated oven at 180°C (355°F) oven for approx. 1-1.5 hours. Cool on a wire rack.
Malt flour will cause your bread to rise more.
There are two types of malt flour: roasted malt flour is completely dark brown, while finely ground malt flour is much lighter. The finely ground malt flour still has some of the bitterness, but not as much as the roasted malt flour.
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