Heat the buttermilk with the sugar beet syrup lukewarm and dissolve the yeast in it.
Mix all other ingredients in a large bowl. Add the buttermilk and mix everything with a wooden spoon. Cover and let rise in a warm place for about 1.5 hours.
Grease a loaf pan (approx. 35 cm long). Pour in the dough, smooth it out and let it rise for another 30 minutes. Preheat the oven to 220 ° C. Place a bowl of water on the bottom of the oven. Bake the bread for 15 minutes. Then steam vigorously and bake the bread at 200 ° C in 45 minutes.
To prevent it from browning too much, cover the bread with aluminum foil halfway through the baking time.