Black bread

Ingredients for 1 servings:

• 500 g wheat flour, type 405
• 500 g rye meal, medium or coarse
• 250 g wheat bran, medium or coarse
• 250 g sunflower seeds
• 1 cube of yeast, fresh
• 1 tbsp iodized salt
• 1 tbsp coffee (Nescafé), instant
• 2 tsp, leveled bread spice mix (coriander, anise, caraway, fennel), to taste
• 150 g beet syrup
• 1 liter buttermilk
• 50 g margarine
• Butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 11 hours 50 minutes

juicy and delicious

First, mix all the dry ingredients together. Warm the buttermilk in the microwave at 360 watts for 3-4 minutes to approximately 25-30 degrees Celsius. Then dissolve the yeast in the buttermilk, stir in the sugar beet syrup, and stir everything into the batter along with the dissolved margarine. In the meantime, line a baking pan with baking paper or grease the pan with butter. Pour the mixed batter into the pan and let it rest for about 30 minutes. Now preheat the oven to 160°C and place an ovenproof bowl or cup of water next to the baking pan in the oven. The baking time is 210 minutes. Cover the pan with aluminum foil during the baking time. I let the pan cool down overnight with the bread, and the next morning I have moist, fresh brown bread.