Buttermilk seed bread

Ingredients for 1 servings:

• 500 ml buttermilk
• 1 cube of fresh yeast
• 1 tsp honey
• 300 g spelt flour type 630
• 200 g wholemeal flour, light
• 4 tbsp mixed seeds, e.g. sunflower seeds, flax seeds, chia seeds, quinoa or similar.
• 1 tsp baking malt
• 2 tsp salt
• 2 tsp bread spice mix for herb bread
• some butter for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

very easy preparation, no long rising time, delicious

Crumble the yeast cube into a bowl and add the honey. Mix both briefly. Set the mixture aside and let it stand for about 15 minutes. The yeast will liquefy. Sift both flours into a large mixing bowl. Add the salt, seed mix, bread spice, and baking malt and mix briefly. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Pour the buttermilk into a microwave bowl and heat at 630 watts for about 1 minute. The buttermilk should be lukewarm at most. Stir the yeast and honey mixture again and stir it into the buttermilk. Then add the buttermilk to the flour mixture and mix well. This will form a fairly sticky dough. This is correct! Grease a loaf pan well with butter or margarine and pour in the dough. Let the dough stand until the oven is heated up. Place a heatproof mug of water at the very bottom of the oven. Place the loaf pan on the middle rack. Baking time is approximately 50 to 60 minutes, depending on your oven. Be sure to do a skewer test and reduce the temperature if necessary. After baking, remove the bread from the pan and let it cool on a wire rack. The bread is very moist and stays fresh for a long time. It goes well with both sweet and savory toppings.