Rye kernel bread

Rye kernel bread

Total: 6 hr 15 min. | Active: 45 min.
Nutritional value / 100 g: 276 kcal
, Fat: 7 g
, Carbohydrate: 40 g
, Protein: 10 g


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Flour mixture

300 g wholemeal rye flour
200 g wholemeal flour
80 g sunflower seeds
40 g linseed
1 ½ tsp salt
1 parcel dry yeast (approx. 7 g)


4 dl buttermilk
100 g treacle
a little water
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How it's done

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Flour mixture

In the bowl from a food processor, mix the flour with all the other ingredients up to and including the yeast.


Put the buttermilk and molasses in a pan, warm gently (test using a finger – the mixture must not get hot). Pour the fluid into the flour mixture, knead on a low setting in a food processor for approx. 15 mins. Transfer the dough to the prepared tin, coat with a little water.

To bake

Approx. 4 hrs. in the centre of an oven preheated to 120°C. Cover the dish with foil. Turn off the oven, leave the bread in there to dry out for approx. 1 1/2 hrs. Remove from the oven, remove the bread from the tin and place on a rack to cool.

Good to know
Tip: The bread will keep for up to a week if wrapped in foil.

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