Zutaten
300 g Dinkelvollkornmehl
150 g Roggenmehl
150 g Weizenmehl
300 g gemischte Körner und/oder Flocken
1 Würfel Germ (Hefe)
2 TL Salz
1/2 lt. Buttermilch
2 EL Essig
Zubereitung:
Zutaten zu einem sehr weichen Teig verarbeiten.
In 2 befettete Auflaufformen geben.
Heißluft, 20 min. bei 220° Grad;
weitere 20 min. bei 180° Grad.
Brot mit Vollkornanteil
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