Cottage bread

Ingredients for 1 servings:

• 200 g flour (whole wheat flour)
• 300 g flour (wholemeal rye flour or bran)
• Sea salt, 1-2 tsp
• 200 g buttermilk
• 1 tbsp vinegar
• ½ cube of yeast (21g)
• 2 tbsp caraway seeds, whole
• 50 g butter, room temperature or margarine

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Combine both types of flour in a bowl and sprinkle with salt. Combine the buttermilk with 150ml water and heat. Add the vinegar and yeast, stirring to dissolve the yeast. Add to the flour, add the caraway seeds and butter, and knead everything into a smooth dough. Dust with flour, cover, and let rise for 2 hours. Knead the dough with a little flour, shape into an oval loaf, and score it once. Cover and let rest for another hour. Preheat the oven to 200°C. Bake the bread in the oven (center, fan oven 180°C) for 1 hour. This recipe is for a loaf weighing approximately 800g (16 slices).