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Saatenbrot

Zutaten für 12 Personen

500 g Weizenmehl (alternativ: Dinkelmehl)
500 g Roggenmehl 997er
250 g Körner
2 EL Rübensirup
1 l Buttermilch
1 Packung(en) Hefe
1 EL Meersalz

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Zubereitung

A A Rezept download

1

Fertig

Aus den Zutaten einen festen Teig kneten und sofort in eine sehr große Kastenform füllen.
(Als Körnermischung nehme ich Sonnenblumenkerne, Kürbiskerne, Leinsamen, Sesam, Kümmel sowie evtl. Mohn)
Den Teig in der Kastenform mindestens 1 Stunde gehen lassen!!

Backzeit 1 3/4 Std. - 2 1/4 Std. je nach gewünschter Kruste
Backtemperatur 140° - Umluft
160° bei Ober-Unterhitze

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