History-at-home | Multigrain bread with whey

Name: History-at-home | Multigrain bread with whey
Ingredients: 200 grams six-grain mixture (spelt, wheat, rye, barley, oats and millet), ground; 800 grams wholemeal spelt flour; 750 milliliters of whey; 3 tablespoons dark beet syrup; 1 cube of fresh yeast, organic; 1 tablespoon sea salt; 1 handful of seeds, mixed

history-at-home.com

If there is a lot of whey when making cheese, I also use it to bake wholesome bread. This multigrain bread is beautifully juicy and the dark beet syrup not only gives it a nice colour, it also gives...

View Original

Share this recipe:

Ingredients

200 grams six-grain mixture (spelt, wheat, rye, barley, oats and millet), ground
800 grams wholemeal spelt flour
750 milliliters of whey
3 tablespoons dark beet syrup
1 cube of fresh yeast, organic
1 tablespoon sea salt
1 handful of seeds, mixed