John Myers
Ingredients for 1 servings:
- 500 ml buttermilk
- 1 tbsp brown sugar
- 1 cube of fresh yeast
- 400 g wholemeal spelt flour
- 200 g wholemeal rye flour
- 1 large carrot(s), approx. 200 g
- 1 tsp salt
- 1 tbsp bread spice mix
- 200 g sunflower seeds and pumpkin seeds
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 4 hours 35 minutes
Warm the buttermilk to room temperature and add the sugar. Once the sugar has dissolved, crumble in the yeast, stir briefly, and let stand for about 5 minutes. Small bubbles should form on the surface. Now pour the ingredients into the BBA in the following order: buttermilk-yeast mixture, both types of flour, grated carrot, salt, and bread seasoning. I always add the salt and bread seasoning to opposite corners. Set the BBA to whole-wheat bread. I selected the “dark” browning setting. When the beep sounds, add the sunflower and pumpkin seeds. The dough will be quite soft, but the bread will be nice and moist. The bread weighs about 1300 g. The program takes me 3 hours 20 seconds. I leave the bread in the BBA for about an additional hour after the program is complete.
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