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Black bread with nuts and fruits

updated

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Ingredients for 1 servings:

  • 300 g wheat bran
  • 300 g rye meal
  • 600 g rye flour
  • 460 g nuts
  • 1 liter buttermilk
  • 250 g beetroot
  • 1 ½ tbsp salt
  • 3 packets of dry yeast
  • 500 ml malt beer
  • 200 g cranberries
  • possibly flour for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 5 hours 45 minutes

Let the grist soak in the malt beer for about 2 hours or overnight. Heat a little buttermilk and dissolve the yeast in it. Add the beetroot and let it rest for a few minutes. In a large bowl, combine the buttermilk mixture with the beetroot and the remaining ingredients, except for the flour. Add the flour and knead well. Let the dough rise for 1-2 hours. Dust two loaf pans with flour or line them with baking paper and bake the dough at 150°C (fan oven) for 2.5 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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