Buttermilk wholemeal bread

Ingredients for 2 servings:

• 400 ml dough (sourdough)
• 1 liter buttermilk
• 1 kg rye, coarsely ground
• 250 g spelt – whole grain, finely ground.
• 1 ½ tsp salt
• 250 g flour (whole grain rye) fine ground.
• 1 tsp caraway seeds, grind
• 1 tsp coriander, ground
• 1 ½ tsp salt
• Olive oil, for brushing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mix 1 liter of buttermilk into 400 ml of sourdough + roughly mix 1 kg of rye flour + leave to stand covered at room temperature overnight or 12 hours! Divide the dough in half + add the above ingredients + knead for a good 10 minutes. (will be nice and greasy). Pour into 2 x 30 cm loaf tins lined with baking paper, press down well, keep warm again before baking and leave to rest until the dough has visibly risen over the edges, this took a good 4 hours at 18°C ​​room temperature. Cut a 0.5 cm slash into the surface of the risen dough with a knife + brush with water again, cover with aluminum foil, matte side up, and pierce a small hole in the foil to allow the steam to escape during baking. Then bake for approx. 110-130 minutes at 160-170°C fan oven without preheating. Remove the foil 10 minutes before the end of the baking time and continue baking. (Tip from Friesin). Pour about 500 ml of water into the roasting pan under the baking rack!!! Test for doneness with a knitting needle or wooden skewer; if nothing is sticking, remove the bread from the tin and let it cool completely on a wire rack before cutting. Immediately after baking, brush the crust with olive oil; it gives it a nice shine and keeps the crust softer! (Tip from Friesin) Preparation time: approx. 40 minutes for both + 20 minutes cleanup.