Black bread, juicy and mild

Ingredients for 1 servings:

• 500 g wheat bran, coarse
• 250 g coarse rye meal
• 500 ml water
• 500 g whole wheat flour
• 750 ml buttermilk
• 2 cubes of yeast
• 150 g beet syrup
• 15 g salt
• 125 g sunflower seeds
• 75 g flaxseed

Instructions

Working time approx. 20 minutes; Rest time approx. 13 hours 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 15 hours 5 minutes

The night before, mix the two types of bran, pour over 500 ml buttermilk and 500 ml water, and stir briefly. Leave the mixture to swell in the refrigerator overnight. The next morning, remove the bran mixture from the refrigerator in time to allow it to reach room temperature (alternatively, heat it in the microwave). The total swell time should be between twelve and fifteen hours. Add the crumbled yeast to 250 ml room-temperature buttermilk, stir, and let it rise for ten minutes. Then add the remaining ingredients and mix thoroughly. Let the dough rise for 30 minutes. Stir thoroughly again. Pour into two greased bread tins and let it rise for another 45 minutes. Bake in a preheated oven at 140 to 150 °C (top/bottom heat) for about 1.5 hours. The bread is ready when it sounds hollow when tapped. Makes a total of 2.5 kg of bread. The next day it tastes even more balanced and is also easier to slice. Variations: The oilseeds can be replaced with a comparable amount of other seeds or nuts. Instead of wheat flour and bran, you can also use spelt flour and bran. The surface of the bread can be enhanced with sesame or oat flakes. You can also refine the flavor with bread spice or barley malt extract.