Summary

Ingredients

• 500 g rain (five-rain mixture), coarsely round
• 500 ml boiling water
• 600 g sourdouh (rye), ready to bake, made from 300 rye flour and 300 ml water
• 40 g yeast, fresh, can be reduced or omitted, dependin on the leavenin strenth the sourdouh
• 300 ml buttermilk
• 300 g spelled, round finely
• 200 g rye, round medium fine
• 150 g sesame seeds, lihtly toasted in the pan
• 150 g hazelnuts, whole or rouhly chopped
• 2 tablespoon beet syrup
• 2 tablespoons oil
• 25 g salt
• Fat, for the forms
• Sesame, for sprinkling

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Instructions

1. The evening before, scald the five-grain meal with 500 ml of boiling water and let it soak overnight. The sesame can also be roasted.
2. On the baking day, put the sourdough in a large bowl. If the sourdough is still young and not yet so strong, the yeast is dissolved in the slightly warmed buttermilk and stirred in. Mix in or knead in all other ingredients. Then knead the dough with your hands or in the food processor for about 10 minutes. The dough should have the consistency of a fairly firm batter, then it`s right. Cover the dough and let it rest for 30 minutes at room temperature.
3. In the meantime, water the Roman pots and lids. Grease Roman pots or loaf forms well and sprinkle with sesame seeds. Pour in the dough and smooth it out. Cover and let rise in a warm place for about 1 to 1 1/2 hours, or longer without yeast (e.g. in the oven with the lamp switched on), until the volume has doubled. Score the surface with a sharp knife in a diamond shape.
4. Baking with the Römertopf:
5. The Roman pots are pushed into the cold oven on the lowest rail, which is then heated to 250 degrees top and bottom heat. Once this temperature has been reached, the heat is reduced to 220 degrees and the bread is baked for 50 minutes. Then the lids are removed and the bread is baked open for another 10 minutes to get a nice crust.
6. Baking with metal molds:
7. With normal box forms, the oven is preheated to 250 degrees top and bottom heat. Once the temperature has been reached, moisten the bread on the surface well, e.g. with a flower sprayer, slide it onto the bottom rail and switch the temperature back to 220 degrees. The breads are baked at this temperature for about 50 - 60 minutes.
8. The breads are good if the crust is deep brown and they sound hollow when you tap them. After baking, brush the bread with a little water while it is still hot, let it cool and then turn it out of the mold onto a wire rack to cool completely.
9. Wait another day before cutting, on the first day the dough is still too moist and loose and does not cut well. The bread is medium moist and really good from the 3rd day and then it gets better and better. It stays fresh for a long time and is very suitable for freezing.
10. Tip:
11. Before kneading by hand, prepare a plate with some flour, a little lukewarm water and a little oil - depending on the consistency of the dough, you can add a little flour or liquid while kneading without having to get everything with your hands sticky together. It`s also handy to lightly oil your hands before kneading so that the dough doesn`t stick to it too much.
12. If you want to make the sourdough yourself, you have to start four days before baking bread.
13. If you want to bake bread regularly, remove about 2 tablespoons of the sourdough at the beginning, pour it into a large screw-top jar and store it in the refrigerator. If you don`t bake for a long time, feed the sourdough every 1 to 2 weeks with 1 tablespoon of rye flour and 1 tablespoon of water.