Buttermilchbrot

------------------ FOR THE RECIPE SIMPLY CLICK HERE ------------------------- Ingredients for the dough TA 171 420 g wheat flour type 550 180 g rye flour type 997 14 g salt 15 g beetroot syrup 20 g balsamic or apple cider vinegar 30 g yeast (fresh) 430 g buttermilk / lukewarm Kneading time: 8 to 10 minutes (medium heat) Cooking time: approx. 1.5 hours Baking time: approx. 60 minutes Oven: Convection oven Rack: - cold oven / no steam / in a covered casserole dish 45 minutes at 220°C 15 minutes at 200°C Total baking time: - approx. 60 minutes Preparing the dough Mix all dry ingredients and add to the bowl. Crumble the yeast over the dough and add the beetroot. Pour in the warm buttermilk and knead the dough for 8 to 10 minutes. Let the dough rest for one hour in a warm place, covered. In the meantime, grease the baking dish with butter. Roll the dough into a round shape and let it rest briefly. Then shape it into an oblong loaf and place it in the dish with the "end" facing down. Place the lid on the dish and let it rest in a warm place for 30 minutes. After the pressure test (if the indentation rises slightly after pressing, but remains clearly visible, the dough can be placed in the oven!), cut a 1 cm deep cut lengthwise into the dough. Now place the lid back on the dish and place it in the cold oven. Set the oven to 220 degrees and turn on. After 45 minutes, reduce the temperature to 200 degrees Celsius and bake the bread for another 15 minutes with the lid still closed. After tapping the bread, remove it from the pan and let it cool on a wire rack.