1. Warm the buttermilk so that it is lukewarm. Add the yeast to the buttermilk and stir until dissolved. Pour in the maple syrup and set aside.
2. In another bowl mix the plain flour, wheat bran, rye flour, rye malt, linseeds and salt.
3. Pour the buttermilk mixture into the bowl with the flour and stir until consistent - approximately 2 minutes. The dough does not require kneading and is supposed to be rather wet.
4. Transfer the dough into a 1 litre bread tin and cover. Let rise for about 1 and a half hours.
5. When risen, put in oven heated to 175 degrees Celsius for a further 1 and a half hours.
6. Remove the bread from the tin and let cool on an oven rack.
Some of the ingredients may be hard to come by. Wheat bran can be found in either the cereal or health care aisle of your local supermarket, but you may need to go to a specialist store to find the rye flour and rye malt. I bought the rye malt at a local home brewer supply store. The bread is supposed to a sweet flavour to it but I've found that some people prefer the bread without the maple syrup, in which case you should replace it with some more butter milk.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (653g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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