Brot mit Vollkornanteil

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

 

Zutaten zu einem sehr weichen Teig verarbeiten.

In 2 befettete Auflaufformen geben.

 

Heißluft, 20 min. bei 220° Grad;

weitere 20 min. bei 180° Grad.

Kommentar schreiben

Kommentare: 10
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