Buttermilk – Whole Bread

Summary

Ingredients

• 200 g rain (6-rain meal)
• 200 ml boiling water
• 200 g rye flour (type 1150 or 997)
• 300 g spelled, finely round
• 1 tablespoon turnip greens
• 14 g salt
• 20 g yeast, fresh or
• 1 bag / s dry yeast
• 350 ml buttermilk, lukewarm
• some fat for the shape

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Instructions

1. For the brewing piece, pour the boiling water over the 6-grain meal. Cover and let steep for at least 3 hours (longer, e.g. overnight). Dissolve the yeast in the lukewarm buttermilk and work it together with the other ingredients and the stock for about 10 minutes to form a fairly soft dough. Cover and let the dough rise for an hour, then knead again well and pour into a well-greased loaf pan. Cover and let rise for another 30 minutes. Meanwhile preheat the stove to 250 ° C (convection 225 ° C). Put the bread in the lower third in the oven, briefly provide steam and reduce the temperature to 200 ° C (convection 180 ° C) and bake for about an hour. Cover with a cloth and leave to cool in the tin overnight. The bread has to pull through well before it is cut and only tastes really good the next day.