Garden-loving sweet muesli bread with sourdough and buttermilk

Ingredients for 1 servings:

• 280 g sourdough (rye)
• 300 g wheat flour, type 550
• 100 g rye flour, type 1150
• 140 g flour (5-grain)
• 10 g yeast, fresh
• 200 ml buttermilk
• 150 ml water, a little more if necessary
• 15 g salt
• 150 g muesli, of your choice, I use chocolate amaranth muesli
• 3 tbsp honey

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 10 minutes

Combine sourdough, buttermilk, water, and honey in a bowl; crumble in the yeast. Add flour, salt, and muesli. Knead the dough thoroughly until it forms a smooth mass. If it’s too dry, add a little more water. Knead for at least 15 minutes. This works very well in a bread oven (BBA). Let the dough rest for an hour. Knead again and place it in a floured proving basket or a greased pan, and let it rise for about 2 hours. Preheat oven to 240 degrees Celsius (475 degrees Fahrenheit). Cut several crosswise cuts into the surface of the bread; this works well with an oiled knife blade. Moisten well, place in the oven, and steam well. After 10 minutes, reduce the temperature to 180-190 degrees Celsius (356-374 degrees Fahrenheit). Since my oven bakes very brown, 180 degrees Celsius is sufficient for me. Use the first 15 minutes of baking time to spray the bread several times to ensure a good crust. The total baking time is 50 minutes. If using a pan, bake the last 15 minutes without a pan. After baking, transfer the bread to a wire rack, moisten thoroughly, and let it cool. The bread is not too sweet and tastes delicious with jam, honey, or Nutella. Tip: The honey can be replaced with sugar beet syrup.