Spelt bread with buttermilk

Ingredients for 1 servings:

• 400 ml buttermilk
• 350 g Flour (wholemeal spelled flour)
• 150 g flour (wholemeal rye flour)
• 75 g sunflower seeds
• 1 tsp salt
• 1 tsp sugar or honey
• 1 pack of dough (dry sourdough)
• 1 packet of yeast (dry yeast)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

also suitable for the BBA

Gently warm the buttermilk and stir in the dry yeast with the sugar or honey. Let it rise in a warm place until bubbles form. Knead it with the remaining ingredients until a dough forms. Cover and let it rise in the bowl in a warm place for about 45 minutes. Then remove the dough and knead thoroughly on a floured surface. Shape it into a loaf, then cover and let it rise for about 40 minutes. Score it lengthwise (about 1 cm deep) and bake in a preheated oven at about 200°C for about 45-60 minutes. You can do the tap test: Tap the bottom of the bread with your knuckle. When it’s cooked through, it should sound slightly hollow. If you like, you can brush the bread with water and sprinkle with sunflower seeds before baking. In a bread maker, everything is even easier. First pour the buttermilk into the container and then add the dry ingredients. Choose a basic or whole grain program with a total working time of about 3 hours.