Honey and salt bread

Ingredients for 1 servings:

• 500 g rye meal
• 500 g wheat bran
• 700 ml water, lukewarm
• 1 tbsp salt
• 1 tbsp honey (good quality)
• 100 ml quark, alternatively yogurt, sour milk, buttermilk, whey (acidified milk products!)
• 1 handful of hazelnuts, whole, also chopped possible
• 1 tsp fennel
• 1 tsp anise
• 1 tsp caraway seeds
• 1 tsp coriander

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 50 minutes

tasty bread without yeast

Mix the water with salt and honey, then add the other ingredients to create a rather moist dough. If desired, add whole hazelnuts and/or bread spice (maximum 1 teaspoon each of fennel, anise, caraway, or coriander, perhaps ground in). Let this dough stand, covered, for 24 hours at approximately 20°C (18-24°C, not warmer, or it will become too sour). Now shape the bread. Because of the rye content, use water instead of flour to prevent sticking. Let it rest for 30 minutes, then score it and bake for 60 minutes at 220°C (decreasing heat to 180°C). Steam for the first 15 minutes, then open the oven door briefly after about 30 minutes to let the steam out. Alternatively, you can bake the bread in a covered Roman pot at 140-160°C for 7 (seven!) hours. If you don’t like or tolerate nuts, simply omit them. Do the same with the spices. The finished loaf weighs about 1.5 kg.