Mellie's black bread

Ingredients for 2 servings:

• 320 g sourdough, prepared the day before
• 15 g yeast
• 500 g buttermilk
• 300 g yogurt
• 100 g milk
• 4 tbsp balsamic vinegar, dark
• 4 tbsp beet syrup
• 3 tbsp apple – feast
• 560 g rye meal (others will do, of course)
• 100 g buckwheat flour
• 140 g spelt flakes
• 140 g oat flakes
• 300 g sunflower seeds
• 50 g poppy seeds
• 50 g flaxseed
• 36 g salt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 40 minutes

Black bread with sourdough

Mix the first 8 ingredients thoroughly. Now add the remaining ingredients and knead for about 10 minutes (using a food processor). The dough will be very soft! After letting it rest for 15 minutes, knead again briefly. Divide the dough between 2-3 greased (possibly sprinkled with seeds or flakes) loaf pans (I use 2 1.9 kg pans and one 0.5 kg pan). Smooth the dough with a wet spatula (or your fingers). Cover and let rest in a warm place for about 1 1/2 hours. Spray with water and bake at 180°C fan (preheated) for 1 hour. Remove from the pan and finish baking at 150°C for 20-30 minutes.