Fluffy crusty bread with grains in a Roman pot

Ingredients for 1 servings:

• 300 g rye flour type 1150
• 200 g spelt flour type 630
• 125 g wheat flour type 550
• 150 g whole wheat flour
• ½ cube of fresh yeast
• 1 tsp baking soda
• 1 ½ tsp baking malt
• 1 tsp bread spice mix
• 17 g salt
• 1 pack of sourdough (75 g)
• 1 tbsp honey
• 1 tsp beet syrup
• 2 tsp butter
• 350 ml buttermilk, optionally water
• 100 ml water
• 150 g quark, 40% fat
• 3 tbsp olive oil
• 50 g flaxseed
• 75 g rye
• 75 g wheat
• 75 g oat flakes

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 10 minutes

with low-fat curd cheese and buttermilk

Boil the wheat and rye grains in a pot of water for about 25 minutes. Strain the grains through a sieve and let cool. In a bowl, combine the flours, bread spice mix, baking soda, and malt. Then make a deep well and crumble in the yeast. Pour the buttermilk and water into a measuring jug and heat in the microwave until lukewarm. Dissolve the honey and beet syrup in the water and pour over the yeast. Let the mixture rest for 10 minutes. Now add the salt, sourdough starter, softened butter, quark, and olive oil, and knead everything with a food processor on low speed for about 2 minutes. Then add the cooked grains, flaxseed, and oats. Knead everything for another 10 minutes. It is important to knead for a long time, whether by hand or with a machine! After kneading, briefly work the dough by hand on a floured surface and form it into a round ball. Place the dough in a large, oiled and floured bowl, covered with a damp tea towel, and let rise for 40 minutes. Release any air (press out any gases) and fold it at least 15 times to give it stability. Shape the dough into a round shape again and let it rise in the floured bowl for 1 hour, again covering it with a damp tea towel. In the meantime, soak the Roman pot in water, then oil and flour the enameled side. After the rising time, release the air (do not fold) and shape it into an oval. Place the oval dough in the Roman pot, brush with olive oil, and sprinkle with linseed and oatmeal, if desired. Preheat the oven to 220°C (top/bottom heat). Cut a small slit in the dough and place the lid on the Roman pot. Let the dough rest for another 5 minutes, then bake in the oven for 45 minutes. After baking, it is best to let the bread rest and cool for 1 hour so that it can be easily sliced.