Buttermilk wholemeal bread

Ingredients for 1 servings:

• 200 g grain (6-grain meal)
• 200 ml water, boiling
• 200 g rye flour (type 1150 or 997)
• 300 g spelt, finely ground
• 1 tbsp beetroot
• 14 g salt
• 20 g yeast, fresh or
• 1 bag(s) of dry yeast
• 350 ml buttermilk, lukewarm
• some fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

moist wholemeal bread without sourdough

To make the sourdough, pour boiling water over the 6-grain bran. Cover and let stand for at least 3 hours (or longer, e.g., overnight). Dissolve the yeast in the lukewarm buttermilk and knead it together with the other ingredients and the sourdough for about 10 minutes until you have a fairly soft dough. Cover and let the dough rise for one hour, then knead thoroughly and pour into a well-greased loaf pan. Cover and let rise for another 30 minutes. Meanwhile, preheat the oven to 250°C (fan oven 225°C). Place the bread in the lower third of the oven, briefly create steam, then reduce the temperature to 200°C (fan oven 180°C) and bake for about one hour. Cover and let cool in the pan overnight. The bread needs to soak well before cutting and will only taste best the next day.