EASY RYE BREAD
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.
