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Listed in: Bread
500 g Roggenschrot
500 g Weizenschrot
500 g Weizenmehl
1 Becher Rübenkraut
1 l Buttermilch
1 gestr Eßl Salz
1 Würfel Hefe
alles verrühren, in eine Form geben,
bei 75 Grad im Backofen gehen lassen, bis sich die Masse verdoppelt hat.
2 Std 45 Min bei 150 Grad backen
(100 g Roggenschrot können durch 100 g Sonnenblumenkerne, Sesam oder Leinsamen ersetzt werden)
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