Wittinger Heidebrot with buttermilk

Ingredients for 1 servings:

• 350 g rye flour type 1150
• 250 g wheat flour type 1050
• 1 cube of yeast (42 g)
• 2 tsp salt
• ½ tsp sugar
• ½ tsp coriander powder
• ½ tbsp baking malt
• 1 tbsp vinegar
• 1 tbsp lemon or lime juice
• ½ liter buttermilk, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

In a bowl, mix the flours with salt, sugar, and coriander. Dissolve the yeast in a cup of buttermilk and pour it into a well in the flour. Then add the remaining ingredients and knead everything into a dough using the dough hook of a hand mixer or food processor. Sprinkle with a little flour and let it rise in a warm place for about 40 minutes. When the dough has visibly risen, knead again briefly. On a floured surface, form a ball with floured hands. Place it on a baking sheet lined with parchment paper and lightly flour it. Let it rise for about 20 minutes more. Preheat the oven. Place on the middle rack at 250 degrees Celsius for 10 minutes, reduce the heat, and bake for about 45 minutes at 200 degrees Celsius. After 10 minutes and 25 minutes, spray the oven with water (steam).