Whole Wheat Loaf

Ingredients

• 250 g rye
• 280 g wheat kernels
• 350 ml buttermilk
• 70 g fresh yeast
• 180 g quark
• 2 tsp Honey
• 1 tsp salt
• 25 g oat bran
• 60 g rolled oats
• 60 g millet
• flour (for working and for the mold)

Instructions

1. 1.

   Step 1

2. 2.

   Take 60 g of rye and soak overnight covered with water.

3. 3.

   Grind the remaining rye kernels together with the wheat kernels finely. Put in a mixing bowl and add the buttermilk with the crumbled yeast. Knead with the beaters of the mixer. Add the quark, honey, salt and bran. Set aside 1-2 tbsp of rolled oats. Add the rest of the oats and millet to the dough. Knead the dough for about 10 minutes.

4. 4.

   Step 2

5. 5.

   Drain the rye kernels and add them to the dough while stirring further. The dough should become firm but elastic. If necessary, add more buttermilk or flour.

6. 6.

   Step 3

7. 7.

   Cover the dough with a kitchen towel and let it rest in a warm place for about 20 minutes.

8. 8.

   Step 4

9. 9.

   Knead the dough again on a floured surface and shape into a roll.

10. 10.

    Step 5

11. 11.

    Sprinkle some flour in the loaf pan and put the dough inside.

12. 12.

    Step 6

13. 13.

    Press the dough slightly flat with the heel of your hand so that air escapes. Cover again with a towel and let it rest for about 45 minutes.

14. 14.

    Step 7

15. 15.

    Preheat the oven to 220°C (425°F) fan‑focussed. Place a fireproof dish with water in the oven. Brush the loaf with a little cold water.

16. 16.

    Step 8

17. 17.

    Prick the dough several times with a fork and sprinkle with the reserved rolled oats. Bake on the lower rack for about 1 hour. Let it cool slightly, remove from the pan and serve best fresh.