Cottage bread

Ingredients for 1 servings:

• 200 g wheat
• 300 g rye
• 1 tsp salt
• 200 g buttermilk
• 1 tbsp vinegar
• ½ cube of yeast (21 g)
• 50 g butter, room temperature
• 150 ml water, warm
• Caraway to taste

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Finely grind the wheat and rye, sprinkle with salt. Pour the warm water into the buttermilk and dissolve the yeast in it. Add the vinegar and pour it all over the flour. Add the butter and knead into a firm dough. If you like, you can also add caraway seeds. Dust the dough with flour and let it rise for two hours – better a little longer than shorter. Knead again and shape it into a loaf or place it in a loaf pan. Then let it rise for another hour. Preheat the oven (convection oven) to 200°C, add the bread, and bake at 180°C for about 1 hour. The result is a hearty loaf (approx. 800 g) that will keep for several days.