Guaranteed success of yeast-based mixed bread

Ingredients for 1 servings:

• 250 g wheat flour, type 405
• 250 g spelt flour
• 250 g wheat flour (wholemeal)
• 250 g rye flour, type 1150
• 2 bags of dry yeast
• 6 tsp, leveled salt
• 1 tsp, heaped sugar
• 1 ½ tsp bread spice mix
• 2 cups of buttermilk, 500 ml each
• 2 tbsp apple cider vinegar
• e.g. flaxseed, sesame, pumpkin or sunflower seeds, roasted onions, etc.

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

By adding different spices, seeds and grains it is always delicious in a different way!

Weigh the different types of flour and place them in a tall bowl, stir in the dried yeast, spices, and, if desired, seeds/grains. Warm the buttermilk to hand temperature, add it to the flour mixture with the vinegar, and mix thoroughly using a hand mixer (dough hook) or a food processor; all ingredients must be incorporated. Let the dough rise in a warm place (I do this in the oven at around 40°C) for 30 minutes. Thoroughly flour two long proving baskets/bread pans, add the dough, and let rise for another 30 minutes. Preheat the oven to 200°C. Turn the loaves out of the pan onto a baking sheet lined with baking paper, carefully score them three times with a serrated knife, and bake on the middle rack for 60 minutes. For a crispy crust, place a metal bowl containing plenty of hot water in the oven during the baking process. Remove the loaves from the oven and let them cool. If only baking one loaf, use only half the ingredients. However, to save time and energy, I always bake two loaves of bread and sometimes freeze too much.