Wild garlic bread with buttermilk

Ingredients for 1 servings:

• 500 g rye flour (wholemeal)
• 500 g wheat flour (wholemeal)
• 1 cube of yeast
• 250 ml water, lukewarm
• 500 ml buttermilk
• 2 tbsp, leveled herb salt
• 10 leaves of wild garlic, according to size and taste
• 1 tbsp olive oil
• 10 tbsp sunflower seeds
• 3 tbsp walnuts
• some egg yolk or milk
• 1 tsp, levelled honey

Instructions

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

Mix the flour in a large bowl. Make a well in the center. Pour the crumbled yeast, honey, and lukewarm water into the well, add the herb salt and buttermilk, and knead well with a food processor. Mix the cold-rinsed, spin-dried, and finely sliced ​​wild garlic with the olive oil and knead into the dough. Now add the nuts and seeds. Let the dough rise in a warm place for about 30-40 minutes. Knead (stretch) the bread dough vigorously with floured hands on a well-floured work surface so that the various ingredients combine well with the dough and the bread is nice and light. Shape the bread dough into a loaf and place it on a baking sheet lined with baking paper or in two greased loaf pans. Brush the surface with egg yolk or milk and cut it diagonally with a sharp knife. In the loaf pans, make about three diagonal cuts, depending on your preference. Place the loaf in a cold oven and bake for about 30 minutes at 90°C using top/bottom heat, then for 60 minutes at 190°C. Place the loaf pans in a cold oven and bake for about 20 minutes at 90°C using top/bottom heat, then for 40 minutes at 190°C.