Rye bread from Scandinavia

Ingredients for 1 servings:

• 450 ml buttermilk
• 100 ml beet syrup
• 180 g wheat flour type 812
• 165 g rye flour type 1150
• 65 g wheat bran
• 60 g rye meal
• 35 g oat flakes, wholegrain
• 60 g flaxseed
• 50 g sunflower seeds
• 100 ml hazelnuts, coarsely chopped
• 1 ½ tsp salt
• 2 tsp bread spice mix
• 1 bag of baking soda
• 1 ½ tsp baking powder
• kernels

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 10 hours

with buttermilk and hazelnuts, baked in a bread maker, without yeast

Heat the buttermilk and syrup in a saucepan until the syrup becomes smoother. Remove the pan from the heat. Remove the bread maker’s container and line it with parchment paper. Do not use a dough hook. In a mixing bowl, combine all the dry ingredients, add the buttermilk mixture, and mix everything with a wooden spoon/scraper. Pour the dough into the prepared pan and smooth it out. Sprinkle with seeds and/or oats, if desired. Place the pan in the bread maker and close the lid. The baking time on my Panasonic 2550 is 1 hour and 45 minutes. First set it for 1 hour, then run the program again for 45 minutes. Immediately turn out the bread and let it cool on a rack. Wait at least eight hours before slicing. Without a bread maker, you can bake the bread in a loaf pan at 180°C (top/bottom heat) for about 60 minutes. Notes: The syrup is a must in the recipe; you can also use light syrup. Instead of buttermilk, you can also use kefir. In Sweden, they use Swedish sour milk, similar to curdled milk. I often add 5-10 g of bread-making improver/baking enzyme, which makes the bread lighter and more durable. If you don’t have 812 flour, bake with 550 or 1050 wheat flour, or optionally with spelt flour. If you like, you can swap some of the flaxseed for sesame seeds.