Farmhouse bread with buttermilk

Ingredients for 1 servings:

• 100 g wholemeal rye flour type 1150
• 50 g spelt flour type 630
• 1 pinch(s) of sugar
• ¼ cube of fresh yeast
• 250 g buttermilk
• 200 g spelt flour type 630
• 200 g wholemeal rye flour type 1150
• 2 tsp salt
• 2 tsp bread spice mix (caraway, anise, fennel and coriander seeds ground)
• 150 ml water, lukewarm
• Flour for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 4 hours 20 minutes

our favorite bread

For the starter dough, mix the two flours with the sugar, yeast, and buttermilk in a bowl. Let it stand in a cool place for 24 or 48 hours. For the main dough, add 200g each of wholemeal spelt and rye flour, salt, bread spice, and lukewarm water to the starter dough and knead thoroughly for at least five minutes. Let it rest for one to two hours. Remove the dough from the bowl and knead thoroughly again. Shape it into an oval loaf and place it on a baking sheet lined with baking paper. Cover and let it rest for another hour. Brush the bread with water and make a few diagonal cuts in the top. Dust with flour. Place a cup filled with water on the bottom of the oven or select the interval steaming function for a steamer. Bake in a preheated oven at 200°C with fan for 15 minutes. Then reduce the temperature to 180°C and bake the bread for another 35 minutes. The bread is ready when it sounds hollow when tapped on the bottom.