Black bread, Müller style

Ingredients for 1 servings:

• 750 g rye meal
• 750 g wheat bran
• 750 g wheat flour (type 1050)
• 300 g sunflower seeds
• 100 g flaxseed
• 100 g sesame seeds
• 2 liters of buttermilk
• 5 packs of dry yeast
• 2 tbsp salt
• 6 tbsp beetroot or apple leaves
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

makes 2 loaves

Heat the buttermilk to lukewarm, pour it into a large container (7-10 liters), and dissolve the beetroot syrup and dry yeast. Once the yeast is activated (bubbling), add all the other ingredients and mix well with a mixer. Pour the dough into two well-greased and breadcrumb-dusted bread pans (35 cm and 30 cm) and cover with aluminum foil. Then place in a cold oven and bake at 170°C (top/bottom heat) for 2.5 hours. Remove the aluminum foil halfway through baking to ensure the bread browns evenly on top. TIP: If the bread is too hard to slice, wrap it in a damp kitchen towel and refrigerate overnight.