German Bread (Authentic Vollkornbrot)

daringgourmet.com

Brigitte Hentschel

4 ½ cups einkorn flour (you can also use whole wheat, spelt, rye or combination)

½ cup whole einkorn berries , or wheat, spelt or rye berries (***See NOTE about soaking)

1 ¾ cups cracked einkorn berries , or wheat, spelt, rye (**See NOTE about cracking the grains **See NOTE about soaking)

1 cup whole flax seeds

1 ½ cups sunflower seeds

¼ cup sesame seeds

3 teaspoons salt

2 teaspoons dry active yeast

2 tablespoons sugar , optional but recommended

2 cups lukewarm water

2 cups buttermilk , at room temperature

1 cup mild beer (optional, for a maltier flavor) , at room temperature (can substitute water or buttermilk instead)

Rolled oats for sprinkling

Directions at daringgourmet.com

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