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German brown bread



1 piece(s)

  • 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

Recipe's preparation

  1. 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 .

    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.



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.


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  • Delicious! Our German au pair

    Submitted by Georgia de Graaff on 29. July 2013 - 22:58.

    Delicious! Our German au pair made it today and I'll be making it after she returns to Germany! Thank you.


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  • What could I use as a

    Submitted by Bess on 29. January 2013 - 09:39.

    What could I use as a substitute for sugar beet syrup?


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