Rye buttermilk bread

Ingredients for 1 servings:

• 20 g yeast, fresh
• 500 g buttermilk, lukewarm
• 200 g water, lukewarm
• 650 g rye flour type 1150
• 165 g wheat flour type 550
• 20 g salt

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 40 minutes

Mix the yeast with the lukewarm buttermilk and water for about 5 minutes. Add the remaining ingredients, mix, and knead for a long time with a mixer. Cover the dough and let it rest for 1 hour, until it has doubled in size. Put a little sunflower or rapeseed oil in your palms and either divide the dough in half or knead it whole on a floured surface 10 times. Shape the loaves and let them rise on a baking tray lined with baking paper in a cold oven for 30 minutes. Then bake at 200°C on the lowest rack for about 1 hour. Test for doneness. If the bread sounds hollow, it is done. To check, tap the bottom.