Brazil nut buttermilk whole wheat bread

Ingredients for 1 servings:

• 50 g starter (whole grain rye)
• 125 g wholemeal rye flour
• 125 g water
• 250 g wholemeal emmer flour
• 250 g whole wheat flour
• 250 g wholemeal spelt flour
• 500 g buttermilk
• 2 tbsp oil
• 15 g salt
• 20 g yeast
• 100 g Brazil nuts, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 40 minutes; Total time approx. 11 hours

with emmer

Make a sourdough starter by mixing all ingredients the day before and letting it rise overnight at room temperature. On the day of baking, knead 300g of sourdough (the rest is used as a starter) with the remaining ingredients of the main dough and let it rest briefly. After stretching and folding, place in a floured proving basket, cover, and let rest for about 2 hours. Preheat oven to 220°C (I used a baking stone, but it takes longer to heat up). Place the bread in the oven while steaming. Bake for 40-50 minutes. Test for doneness by tapping or checking the core temperature. Let cool on a wire rack.