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Listed in: Bread
280 g Roggenschrot
250 g Weizenschrot
500 g Weizenmehl (550)
1 Eßl Salz
140 g Leinsamen
140 g Sesam
100 g Kürbiskerne
100 g Sonnenblumenkerne
3 P Hefe
1 l Buttermilch
200 g Rübenkraut
3 Std. bei 150 Grad backen
(nach 1 Stunde mit Alufolie abdecken)
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