German style bread

This bread is based on my dad's recipe, but I modified it using ingredients available in the US. It contains many dietary fibers, and with the nuts you can get some essential unsaturated fats, too. It is very dense, a little like pumpernickel, and you need good teeth to chew it. It is really good with plain butter or cream cheese, or some stronger tasting cheese.

Ingredients:
250g whole wheat flour
250g whole rye flor
250g 7 or 9 grain mixture (milk pail sells this in bulk)
10g dry yeast
500g buttermilk
1 Tablespoon salt (more or less can be used depending on personal taste)
60g molasses (if you want the bread to be sweeter use more)
Optional: add walnuts

Hand-mixer with knead hooks
Greased baking pan

1. Add molasses to a bowl, using a hand-mixer with the knead hooks stir in the yeast.
2. Next, slowly add and mix in the buttermilk.
3. Add flours, grain mix, and salt. Knead with hand-mixer for several minutes until a dough is formed. Optional: Add nuts to taste (I used about a cup (250ml) for this amount of flour)
4. Add dough into a baking pan (it should be so liquid that it can be poured into the baking pan, but that depends on the grains and flour. Mine was too solid for that, but too moist to knead it with hands, so using the hand-mixer is important).
5. Do not preheat oven! Bake at 160 degrees Celsius (320F) for about 2h. This bread cal also be baked in a toaster oven, but then the time might need to be shortened to 1.5h.