Ayran bread

Ingredients for 1 servings:

• 300 g wheat flour
• 200 g rye flour
• 250 ml Ayran
• 10 g salt
• 1 packet of dry yeast
• 100 ml water, warm
• ½ tsp sugar
• n. B. Bread spice mix
• n. B. grains, e.g. linseed and sunflower seeds
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

Sift the flour and yeast into a bowl, add the sugar and salt, and mix. If you’d like to add bread spice and/or seeds, do so now. I used half a teaspoon of bread spice (ready-made mix), flaxseed, and sunflower seeds to taste. Now add the ayran and water and knead for at least five minutes, either by machine or by hand. Let the dough rise in a warm place for 30-40 minutes. Then knead again on a floured surface and then shape into a loaf. Place the loaf in a proving basket and let it rise for another 40 minutes. If you don’t have a proving basket, you can also use a bowl, lightly moisten it, and dust it with flour; this works just as well and everyone has one at home. While the bread is proving, preheat the oven to approximately 230 degrees Celsius. Once the proving time is up, turn the bread out onto the baking sheet and place it in the oven. I also always put a bowl of water in the oven, which is supposed to help the crust of the bread. After 20 minutes, the temperature can be reduced to 190 degrees Celsius. Then let the bread bake for another 20 minutes. After baking, let it cool completely.