German Volkornbrot
Ingredients:
400g Malted Wheat Flakes
3 Tbsp Treacle
400ml Buttermilk
1 Tbsp Salt
200g Sunflower Seeds
1 Tbsp Yeast
350g Plain Flour
Method:
Mix the malted wheat flakes and buttermilk together in a bowl. Leave for 12 to 18 hours.
Add the other ingredients and mix until slushy. Put a thick layer of flour into 2 loaf tins. Place half the mixture into each. Press down. Each tin should be half filled. Cover with foil and bake at 150C for 1 hour. Remove foil and bake another hour. Let cool and then slice really thin. This is a very heavy style bread and packed with flavour. Enjoy!
400g Malted Wheat Flakes
3 Tbsp Treacle
400ml Buttermilk
1 Tbsp Salt
200g Sunflower Seeds
1 Tbsp Yeast
350g Plain Flour
Method:
Mix the malted wheat flakes and buttermilk together in a bowl. Leave for 12 to 18 hours.
Add the other ingredients and mix until slushy. Put a thick layer of flour into 2 loaf tins. Place half the mixture into each. Press down. Each tin should be half filled. Cover with foil and bake at 150C for 1 hour. Remove foil and bake another hour. Let cool and then slice really thin. This is a very heavy style bread and packed with flavour. Enjoy!
