How to make wheat bread with buttermilk

• Put the yeast into a cup, add sugar and lukewarm water - mix and set aside in a warm place for about 10 minutes.
  15 g yeast, 1 teaspoon sugar, 60 ml water
  
• Meanwhile, lightly heat the buttermilk until it is lukewarm.
  250-360 ml buttermilk
• Into the mixer bowl, add flour (I used 100 g of whole wheat flour and 400 g of bread flour), salt, and one cup of buttermilk.
  500 g wheat flour, 1.5 teaspoons salt
  
• Pour in the yeast starter and knead the dough on low speed in the mixer.
  
• If needed, add the rest of the buttermilk - I used whole wheat flour, so I needed more buttermilk in the dough.
• Finally, add the seeds - if you are using them - and mix briefly (I added 50 g of sunflower seeds and the calorie count includes them).
  seeds
• Cover the bowl with the bread dough with a cloth and set aside in a warm place for about an hour.
  
• After this time, briefly mix the dough again and transfer it to the prepared pan (greased with butter and floured or lined with baking paper).
  
• Cover the pan with the bread and set aside for about 30 minutes, so that the bread rises.
• Meanwhile, preheat the oven to 230 degrees (top/bottom heat mode).
• Place the bread in the oven and bake for 15 minutes (if you want the bread to be crispier, place an oven-safe dish with water at the bottom of the oven).
• After 15 minutes, reduce the temperature to 200 degrees and bake the bread for another 30 minutes.
• After baking, carefully remove the bread from the pan and cool on a wire rack.