for 1 bread

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)

Dough

4 dl	buttermilk
100 g	treacle
a little	water

How it's done

Flour mixture

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

Dough

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.

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