Dark Multigrain Lard Bread

For the dark multigrain lard bread, preheat the oven to 220 degrees. Put all the flours in the bowl of a food processor. Add salt, lard, sugar beet syrup, pumpkin seeds and sunflower seeds as well.

Warm the water slightly and dissolve the yeast in it. Add the yeast-water mixture to the flour mixture. Allow the food processor to work for about 5 minutes on speed 3.

Knead the dough again briefly by hand (if it is still too wet, knead in some more flour). Then place the dough in a bowl, cover with a tea towel and leave to rise for about 45 minutes.

On a lightly floured work surface, knead the dough again, form a loaf and place it in a loaf pan lined with baking paper.

Smooth the surface of the loaf with a damp hand and then make several incisions with a sharp knife. Place the loaf pan in the oven at 220 degrees for about 60 minutes.

Then turn out the bread from the loaf pan and let it cool on a cooling rack.

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