Rye-spelt bread with sourdough and buttermilk

Ingredients for 1 servings:

• 750 g rye flour type 2000
• 250 g spelt flour
• 700 g buttermilk
• 15 g sourdough, organic
• 20 g yeast, fresh
• 5 g sugar, approx. 1 tsp
• 200 g sunflower seeds or each of linseed, caraway, dried dates, raisins, pumpkin seeds or something exotic dried mulberry

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 4 hours 50 minutes

simple and vegetarian

Mix the dry ingredients thoroughly in the dough mixer for about 10 minutes. In the meantime, heat the buttermilk to about 30 degrees Celsius. The yeast must be at least room temperature and is dissolved with 1 teaspoon of sugar in a little warm water and left to rest for about 5 minutes. Stir the yeast solution and the buttermilk into the flour one after the other and knead in the mixer for about 10 minutes until the dough is smooth. Cover the finished dough with a damp, warm cloth and let it rise in the oven at about 30 degrees Celsius for at least 1 hour until the dough has almost doubled in size. Then sprinkle the dough with flour and knead again by hand. Shape the dough into 1 or 2 rounds and score each one lengthwise in the middle with a knife. Moisten the rounds and sprinkle with some of the oatmeal. Preheat the oven to approximately 230 degrees Celsius, grease the baking sheet or pans, and sprinkle the bottom with the remaining oat flakes. Place the dough pieces in the oven and bake at maximum temperature for approximately 10 minutes. Then reduce the temperature to 170 degrees Celsius and bake for another 80 to 90 minutes (tap the oven to test: if it sounds hollow, the bread is done).