John Myers
Ingredients for 1 servings:
- 500 g wheat bran
- 500 g rye meal
- 500 g wheat flour
- 1 tbsp, heaped salt
- 1 sachet of dry yeast
- 1 cube of fresh yeast
- 1 liter buttermilk
- 450 g beet syrup
Instructions
Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 3 hours; Total time approx. 18 hours 30 minutes
For this delicious black bread (I got the recipe from a very nice lady at the Bali thermal baths—thanks!), proceed as follows: Dissolve 1 cube of fresh yeast in 1 liter of lukewarm buttermilk. Combine the cracked flour, flour, salt, 1 packet of dried yeast, and the syrup in a bowl. Then add the buttermilk with the now-dissolved yeast and knead everything thoroughly (the longer the dough is kneaded, the better the result—everything has to be thoroughly mixed). Once you have a lovely, sticky dough, place it in a greased loaf pan. Preheat the oven to 150 degrees Celsius (top/bottom heat). Place a heatproof container filled with water in the oven; a small bowl will do. Cover the bread with baking paper and bake at 150 degrees Celsius (top/bottom heat) for 3 hours. Then turn off the oven and let the bread stand in the oven for another 15 hours.
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