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Rye kernel bread
45 m active | 6 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 276
  • Fat about 7g
  • Carbohydrates about 40g
  • Protein about 10g
This is needed
This is needed for 1 bread
Flour mixture
  • 300 g wholemeal rye flour
  • 1.5 tsp salt
  • 40 g linseed
  • 80 g sunflower seeds
  • 200 g wholemeal flour
  • 1 parcel dry yeast (approx. 7 g)
  • 4 dl buttermilk
  • 100 g treacle
  • a little water
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And that's how it's done
And that's how it's done
Flour mixture
In the bowl from a food processor, mix the flour with all the other ingredients up to and including the yeast.
Put the buttermilk and molasses in a pan, warm gently (test using a finger – the mixture must not get hot). Pour the fluid into the flour mixture, knead on a low setting in a food processor for approx. 15 mins. Transfer the dough to the prepared tin, coat with a little water.
To bake
Approx. 4 hrs. in the centre of an oven preheated to 120°C. Cover the dish with foil. Turn off the oven, leave the bread in there to dry out for approx. 1 1/2 hrs. Remove from the oven, remove the bread from the tin and place on a rack to cool.