| Cook Time | 180 minutes |
| Servings |
Ingredients
- 150 gram Flour wheat / Flour in/with-100 g in the brew, 50 g on the filling
- 100 gram Barley flour
- 150 gram Whole wheat flour wheat
- 100 gram Rye flour whole grain
- 200 ml Water warm
- 200 ml Milk
- 11 gram Yeast
- 3 tablespoons Brown sugar
- 1 teaspoon Salt
- 50 gram Vegetable oil
- 30 gram Sunflower seeds
- 20 gram Flax seeds
- 30 gram Hard cheese
Ingredients
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Instructions
- In a deep bowl poured 200 ml of warm water, poured sugar, wheat flour and yeast. Stir and put the bowl on for 30 minutes on table. The dough is ready. Pour in the yeast mixture, warm milk, added salt, poured barley, rye and 100 g of wheat whole wheat flour. The dough is mixed, poured oil and poured seeds.
- In a bowl with your hands thoroughly mix the dough. On the table poured 50 g of whole wheat flour and put the dough. I didn't take it out, and lightly rolled in flour on all sides. On the bottom multivarki put the parchment cut out circle and put the dough on it. Turned on the program bread, 3 hours. 1 hour proofing. 1 hour bread was baked on one side and 1 hour on the other side.
- When the bread turned to the second side, on top sprinkled with sunflower seeds shredded cheese mixed.
- At the end of three hours she took the bread out of the bowl.
- Bread immediately same cut on sample and eaten his with cold milk. He's been with us a long time do not lie, but can be stored for several days'.
- Delicious with the first course and good for sandwiches.
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