Six-grain bread

Ingredients for 1 servings:

• 250 g mixed grains (6-grain mix), of your choice
• 400 g flour (wholemeal spelt)
• 250 g flour (wholemeal rye)
• 50 g flaxseed
• 500 ml buttermilk
• 75 g sourdough, liquid
• 2 sachets of yeast (dry yeast)
• 1 tbsp salt
• 1 tbsp honey
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Soak the grains in warm water and let them soak overnight. Gently warm the buttermilk in the microwave (lukewarm, no more), dissolve the yeast in it, and set aside for a moment. Meanwhile, drain the grains and place them in the bowl of a mixer. Add all the other ingredients except the buttermilk and mix using the dough hook of the mixer. Then slowly pour in the buttermilk-yeast mixture and let the dough knead for at least 5 minutes. Meanwhile, grease a large loaf pan thoroughly and dust with flour. Pour the finished dough into the pan and cover well with a few grains and a little flour. Then cover with plastic wrap and let it rise in a warm place (approx. 30°C) until the dough has roughly doubled in size. The dough shouldn’t touch the plastic wrap, however, otherwise it will stick to the film when removed, and the bread will collapse! Preheat the oven to 200°C (top/bottom heat). Place a baking dish with water inside and add the prepared bread dough. Bake for approximately 50-60 minutes. Immediately remove the finished loaf from the dish and check if it’s really done (tap it). If not, simply return it to the oven for a few minutes without the dish. Otherwise, let it cool completely and slice. Note: The quantities given are sufficient for one large loaf. This yields approximately 15-20 slices, depending on the thickness of the slices.