Black bread

Ingredients for 1 servings:

• 500 g whole wheat flour
• 500 g coarse rye meal
• 250 g wheat bran, coarse
• 200 g pumpkin seeds, peeled
• 50 g sunflower seeds
• 2 sachets of dry yeast, 7 g each
• 1 tbsp salt
• 1 tbsp instant coffee powder
• ½ cup beet syrup
• 1 liter buttermilk
• possibly butter for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 11 hours 45 minutes

with bread spice

First, mix all of the dry ingredients thoroughly in a container or mixing bowl. Then, warm the buttermilk and syrup until lukewarm, then add the liquid while stirring. Mix the mixture thoroughly and then pour it straight into a loaf pan lined with baking paper or brushed with butter. Preheat the oven to 160°C and place the filled loaf pan in the oven. Place a small, heatproof container filled with water in the oven. Cover the loaf pan with aluminum foil while baking. The total baking time is 3.5 hours at 160°C (top/bottom heat) on the middle rack. After baking, let the loaf pan cool in the oven for several hours.