Summary

Ingredients

• 2 cubes yeast, fresh
• 150 ml water, lukewarm
• 1 teaspoon sugar
• 900 g flour, (wheat flour, type 550)
• 100 g flour, (rye flour, type 990)
• 250 ml water, lukewarm (adjust amount)
• 250 ml buttermilk, lukewarm
• 1 ½ tablespoon salt
• 20 g lard, warmed

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Instructions

1. Dissolve 2 cubes fresh yeast in 150 ml lukewarm water, add 1 teaspoon sugar, and stir. Add this mixture to 900 g wheat flour and 100 g rye flour in a food processor. Mix for 2 minutes.
2. Add 250 ml lukewarm water, 250 ml lukewarm buttermilk, 1½ tablespoon salt, and 20 g warmed lard. Knead for 8-10 minutes until smooth and elastic. Cover and let rise for 45 minutes until dough has doubled in size.
3. Knead for 2-3 minutes on a floured work surface. Shape into a long loaf, wrap the end in a floured cloth, and let rise for 15 minutes.
4. Place loaf end-up on a greased baking sheet. Cut lengthwise down the center with a sharp knife. Let rest for 10 minutes.
5. Bake for 40 minutes in an oven preheated to 225°C (437°F). Pour a cup of hot water into the drip pan to create steam. Cool before serving.