Black bread variation

Ingredients for 1 servings:

• 170 g rye flour type 1150
• 230 g wholemeal spelt flour
• 100 g rye meal, medium coarse
• 70 g sunflower seeds or pumpkin seeds
• 70 g flaxseed or sesame
• 500 ml buttermilk
• 1 cube of fresh yeast
• 1 tbsp salt
• 90 g beet syrup

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 3 hours 20 minutes

Gently heat the buttermilk in a saucepan. Crumble in the yeast and stir until dissolved. Remove the pan from the heat. Stir in the sugar beet syrup. Be careful not to overheat the buttermilk, or the heat will destroy the yeast bacteria. Place all dry ingredients in a food processor and roughly mix. Then add the buttermilk, yeast, and syrup mixture and mix the ingredients on the lowest speed for about 2 minutes with a dough hook until a soft dough forms. Alternatively, you can also mix the ingredients with a hand mixer. Grease a 30 cm loaf pan. I always use baking spray, which is easier. Pour in the batter. Place the pan on a baking sheet in a cold oven on the middle rack. Bake the bread for 3 hours at 150 degrees Celsius (300 degrees Fahrenheit) using top and bottom heat. After about 15 minutes of baking, cut several holes in the top of the bread. Remove the bread from the loaf pan immediately after baking. Spray the bread all over with water using a spray bottle and let it cool on a wire rack. Wrap the cooled bread in a tea towel overnight and don’t slice it until the next day. You can swap out the grains and flour as desired. I’ve even swapped the bread with rye and spelt. Just be sure to pay attention to the high type values ​​(1050) and use whole-wheat flour.