Summary

Ingredients

• 500 g wheat meal, medium
• 500 g rye meal, medium
• 1 liter buttermilk, warm
• 2 packs yeast (Seitenbacher bread baking dry yeast)
• 1 tablespoon salt
• 0.5 ½ glass sugar beet syrup, (or 2 tablespoon syrup, 1 tablespoon honey)
• possibly sunflower seeds, pumpkin seeds, to taste
• 500 g wheat meal, fine

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Instructions

1. Mix 500g rye meal and 500 g wheat meal with the lukewarm buttermilk and
2. Keep warm for 12 hours!
3. Then dissolve the dry yeast in 100ml water according to the instructions, add to the previous dough together with the syrup (or syrup / honey mixture), salt, 500 g fine wheat meal, possibly with the grains, and knead everything well (soft dough), possibly add a little lukewarm water).
4. Pour into 1 large box cake tin (press down well), keep warm for another 20 minutes before baking and leave to rest,
5. Cover with aluminum foil (matt side up) (poke a small hole in the foil so that the steam can escape during baking), then bake for 2 1/2 hours at 160-180 ° (convection). Before the end of the baking time (10 minutes), remove the foil and continue baking.
6. Slide a fireproof bowl with water under the baking rack !!!
7. Do a cooking test: either pierce with the meat thermo (90 °) or with the wooden stick, if nothing sticks anymore.
8. After falling, tap from below with your fingertips, the bread must sound hollow, then it`s good.
9. Brush the crust with olive oil immediately after baking, it gives a nice shine and the crust stays smoother!