my best German rye-spelt to date! Gutes Dunkles Brot

I have a recipe from a young German woman who stayed with us - we call it "Gutes Dunkles Brot." Her mom made this bread when we were visiting there. I have tweaked it some to make it mine. Latest permutation is just wonderful - light, delicate, flavorful, healthy. We have eaten 4 loaves in the last several days, shared with friends of course.

I have recreated the recipe using a 2:1 ratio, so if you make it, know it is not precise.

Flours:

1.5 cup each rye, spelt, whole wheat flour, AP flour

3 c. buttermilk - I used milk soured with lemon juice (since we were out of vinegar) + some pasta water. Original recipe calls for 'buttermilk + water.'

3 T. yeast

3 t. salt

1 T each honey/ molasses

2 T lard (I am experimenting. I often use olive oil).

1/4 c. or so of grated orange zest, which just sounded like it would be wonderful.

1) Dissolve yeast in 1 c. warm buttermilk + water + honey/molasses; let proof for 5" 

2) add the rest of the liquid, salt, and flours, bit by bit, zest, and lard/ olive oil/ corn oil.

3) When you have added 80% or so of the flour and mixed it thorougly, let the dough sit for 45" - to an hour or so. It will start to look like real dough.

4) at this point, turn it out on a floured surface and knead it, adding flour as needed until just barely (not) sticky.

5) At this point, it can all go into the refrigerator, covered with Saran wrap, until needed. It will keep at least a week. Watch it and if it rises too high, push it down a bit.

6) to bake:

Heat oven to 425.

Form a grapefruit sized ball and let rise, covered with plastic wrap. I use a pyrex bowl currently. If it is just made, it might rise for 20 minutes; if you have taken it from the frig, it might take a bit longer to warm up. I sometimes put it in the bowl and set it in warm water to speed this along.

Spread a bit of olive oil on top and dust with kosher salt if you wish. Slash top.

Bake 425 - 20 minutes

decrease heat to 375 and continue baking, another 20+ minutes. Variables are the size of the loaf/ pan/ etc. I bake until it is 190 degrees. You might have to cover the top with foil if it gets too brown.