Ingredients
- 200 g spelt, (whole grains)
- 200 g rye, (whole grains)
- 0,5 litre buttermilk
- 63 g Yeast, (fresh)
- 250 g flour plain
- 1 tablespoon salt
- 100 g Nuts of choice, (normally I use walnuts)
- 100 g sunflower seed
- 120 g sugar beet syrup
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place spelt and rye corns in the lid and mill it roughly. Put it asid.
Heat buttermilk and yeast for 2 1/2 minutes on 37°C, speed 1. Add the milled corn and all other ingredients and kneat it for 6-7 minutes on
"Dough mode" .Place the dough in a backing dish and bake it for 2 hours on 150°C in the pre-heated oven.The bread hast to rest 12 hours before slicing.
Tip
This recipt is my favorite from our German TM community. I only translated it for this community to say 'Hello" to you all. Hope you'll like it.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious! Our German au pair made it today and I'll be making it after she returns to Germany! Thank you.
Georgia
What could I use as a substitute for sugar beet syrup?
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