It’s not that hard to make. No matter if you are living in Germany, Ireland, or any other place in the world, just give it a try!
- 430g Rye flour*
- 170g Wheat flour*
- 3 tsp salt Spices (e.g. anise seeds, fennel, coriander, caraway/cumin)
- Pumpkin/Sesame/Sunflower seeds, linseeds (if desired)
- 3 tbsp warm milk
- 2 tsp honey
- 15g fresh yeast (baker’s yeast) or 1.5tsp dry yeast
- 450ml buttermilk
- Get the kitchen machine with knead/bread hook ready
- Put into the bowl of the kitchen machine: flour, salt, spices and seeds
- Heat up 3 tbsp milk (38°C is ideal) put in the honey and the fresh yeast and stir. Let sit for a few minutes.
- Warm up buttermilk
- Slowly pour the milk-yeast mixture and the buttermilk into the flour-mix and knead for about 5-7 minutes. (Dough will be sticky!)
- Flour worktop, take dough out of bowl (dough scraper or wet hands work best) and put onto the worktop.
- Using a minimum of flour, knead the dough, form and place in a fermentation basket (alternative: form into a ball and place on a parchment paper and onto a baking sheet)
- Let rise for about 1 hour.
- Turn oven to 180°C-200°C.
- Turn fermentation basket and dough onto paper-lined baking sheet. Let rise until oven has reached its temperature.
- Bake in 60 minutes.
- Take bread out of the oven and put onto cooling rack. Best to let it rest for about 12-24 hours before cutting it.
Guten Appetit! 🙂 Enjoy!
*I use rye and wheat grains and grind them with an electric grain mill.
*** Original post from 11th Nov 2017 at 4inIreland ***