Ingredients

• 1 cup lukewarm water
• 1 cup buttermilk
• 25g yeast
• 2 tsp salt
• 250g rye flour
• 250g bakers flour
• 200g wheat flour
• 50g sunflower seeds or walnuts
• 1 tbsp sugar
• 3 tbsp. malt flour or cocoa powder

Instructions

In a bowl, dissolve the yeast completely in the water. Then, mix in buttermilk, salt, sugar and cocoa powder (or malt).

Put mixture in a large mixing bowl and add wheat flour, bakers flour, sunflower seeds (or walnuts) and rye flour. Stir until smooth. Cover the bowl and allow to rise for about an hour.

Then, knead the dough and mix again. Place in a Classic Dutch Oven and allow to rise for about an hour or until doubled in size. Crush with water and bake in a preheated oven at 180°C for approx 1-1.5 hours. Cool on a wire rack.

TIP
Malt flour will cause your bread to rise more. There are two types of malt flour - roasted malt flour is completely dark brown, while finely ground malt flour still has some of the bitterness, but not as much as the roasted malt flour.