2 cups whole wheat flour
1 1/2 cups spelt flour
1 cup rye flour
1/2 cup whole einkorn berries
1 3/4 cups spelt berries
1 cup whole flax seeds
1 1/2 cup sunflower seeds
1/4 cup sesame seeds
3 tsp salt
1 cup water
Prepare: Combine two cups of lukewarm water, yeast and sugar.
Let sit for 8 minutes.
Put 2 tbsp of vinegar in the measuring cup. Add milk until it reaches 2 cups.
Let sit for 5 minutes. You have butter milk.
Crush whole einkorn berries, spelt berries slightly with a mortar.
SECOND:
Mix and rise: Attach a dough hook to your stand mixer or use a wooden spoon.
Combine all the dry ingredients into the bowl and stir it for few seconds.
Add yeast mixture, buttermilk, water and turn on the mixer at lower speed for 10 minutes.
Pour the dough into a large porcelain or stainless steel bowl.
Cover lightly with plastic wrap and let rise for 24 hours.
BAKE IT!
Bake it. Butter a 8 1/2 inch loaf pan and 9 inch round cake pan.
Turn on the oven 350°F.
Using a spatula scoop sticky dough into the loaf and cake pans.
Brush the top with water and sprinkle rolled oats over it.
Bake it for 120 minutes.
Bread is done when you can insert a skewer in the middle and it comes out clean.
Take breads out of the oven and let them cool for 10 minutes.
Then remove pans and let breads cool on the rack completely. This bread you cannot cut warm.
EAT IT.
Slice it very thin and serve bread with cheese or butter and jam or use it for any kind of sandwich.
Sliced bread freezes very well.
