Eating al fresco



by Anna Tietze

75g Rye flour

110g Whole rye flour

150g Spelt flour

110g Whole-wheat flour

300g Buttermilk

200g Water

60g Cracked rye

30g Sesame seeds

30g Sunflower seeds

10g Salt

10g Baking powder

Mix all ingredients thoroughly, however there is no need to spend much time kneading the dough as the gluten structure of the rye dough wont change much (which is the reason for kneading other doughs). Pour the dough into a greased baking tin (the mixture should  be wetter than you expect) and put it straight into a preheated oven (180C) and bake for 1 hour and 30 mins. As you take the bread out of the oven remove it from the tin and let it cool before slicing. Store in a plastic bag in a cool place.