Buttermilk almond bread

Ingredients for 1 servings:

• 380 ml buttermilk, lukewarm
• 1 tbsp sugar
• 1 tbsp salt
• 2 bags of dry yeast or 1 cube of fresh yeast
• 200 g spelt flour type 630
• 300 g wheat flour type 550
• 100 g almonds, chopped
• Oil for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 50 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 5 minutes

Dissolve the sugar, salt, and yeast in the lukewarm buttermilk and let stand for five minutes. Combine the flours and chopped almonds in a bowl, add the prepared buttermilk, and knead into a smooth dough. I let the stand mixer with a dough hook knead it for 5 minutes on medium speed. Cover the dough with a towel and let it rise in a warm place for 90 minutes. Then knead it on a floured surface, shape it into a loaf, and place it in an oiled and breadcrumb-coated 35 cm bread pan. Let it rise for 15 minutes. Meanwhile, preheat the oven to 230°C. Bake the bread for 15 minutes at 230°C. Then turn the bread out onto a baking sheet and finish baking at 200°C.