This apple and onion lard bread is really delicious. A well-balanced, moist dough that goes perfectly with savoury toppings or can simply be enjoyed on its own.
500 grams wholemeal spelt flour
500 grams wholemeal rye flour
500 millilitres buttermilk, lukewarm
1 cube of fresh yeast (42 grams)
2 tablespoons raw cane sugar
2 eggs
1 tablespoon of salt
1. Place the flour in a bowl.
2. Make a well in the centre of the flour.
3. Mix the yeast with the sugar and lukewarm buttermilk and pour into the well.
4. Stir in a little flour from the side and leave to rise for a quarter of an hour.
5. Now add the eggs, salt and lard and knead everything into a ball of dough with your hands.
6. Leave the dough to rest for about 2 1/2 hours, covered with a tea towel.
7. Knead the dough into one or two loaves and leave to rise for another 30 minutes in a proofing basket.
8. Bake in the preheated oven at 250°C on the middle rail for 50–55 minutes.
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