Rye Buttermilk Nut Bread

For the rye-buttermilk-nut bread, make a dampfl from 1 tablespoon of flour, 1 teaspoon of sugar, yeast and water, which should well double its volume in a warm place.

Carefully knead the flour mixture, salt, spices, nuts and dampfl with the buttermilk in a food processor on low speed.

Then continue kneading on the highest speed for about 8 minutes. The dough should then rest again and also well double its volume.

Then cut the surface a little with a sharp knife and brush the dough with lukewarm water. Sprinkle with cumin, anise and coriander and bake in a well-preheated oven for 10 minutes at 230 °C, then reduce the temperature to 200 °C and continue baking for about 30 minutes.

The bread is ready when it sounds hollow when you tap the back of the bread.

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