Spelt oat bread with buttermilk

Ingredients for 1 servings:

• 450 g wholemeal spelt flour
• 100 g rye flour type 1150
• 100 g fine oat flakes
• 100 g oat flakes, wholemeal
• 500 ml buttermilk
• 250 ml water
• 1 cube of yeast
• 1 tbsp salt
• 1 tsp honey
• 1 tsp beet syrup
• 1 tbsp malt coffee, e.g. B.Caro
• 1 handful of sunflower seeds
• 1 handful of sesame seeds
• n. B. Bread spice mix
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

In a mixing bowl, combine the flour with the oats, salt, malt coffee, and a good pinch of bread spice. Dissolve the yeast in the lukewarm water, add the honey and sugar beet syrup, and stir until combined. Add the yeast water to the flour and mix slowly with a hand mixer, then add the buttermilk and mix everything well into a dough. Finally, add the sunflower seeds and sesame seeds and mix well. You can also use other seeds or kernels according to your taste. The dough will not have a firm consistency, but rather a thick paste. Place the dough in a greased and floured 30 cm loaf pan and let it rise in a warm place for about 45-60 minutes. It should then have risen slightly. Preheat the oven to 240°C, cut the bread several times, and place it in the oven. After about 20 minutes, reduce the temperature to 200°C and bake for another 40 minutes. The bread is done when it sounds hollow when tapped. Tip: I remove the bread from the pan about 10 minutes before the end of the baking time and continue baking it. This way, it also gets a little crispier on the bottom and sides.