Buttermilk – Black Bread (Frisian)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 13 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 500 g wheat meal, medium
- 500 g rye meal, medium
- 1 liter buttermilk, warm
- 2 packs yeast (Seitenbacher bread baking dry yeast)
- 1 tablespoon salt
- 0.5 ½ glass sugar beet syrup, (or 2 tablespoon syrup, 1 tablespoon honey)
- possibly sunflower seeds, pumpkin seeds, to taste
- 500 g wheat meal, fine
Print Recipe
Pin Recipe Instructions
- Mix 500g rye meal and 500 g wheat meal with the lukewarm buttermilk and
- Keep warm for 12 hours!
- Then dissolve the dry yeast in 100ml water according to the instructions, add to the previous dough together with the syrup (or syrup / honey mixture), salt, 500 g fine wheat meal, possibly with the grains, and knead everything well (soft dough), possibly add a little lukewarm water).
- Pour into 1 large box cake tin (press down well), keep warm for another 20 minutes before baking and leave to rest,
- Cover with aluminum foil (matt side up) (poke a small hole in the foil so that the steam can escape during baking), then bake for 2 1/2 hours at 160-180 ° (convection). Before the end of the baking time (10 minutes), remove the foil and continue baking.
- Slide a fireproof bowl with water under the baking rack !!!
- Do a cooking test: either pierce with the meat thermo (90 °) or with the wooden stick, if nothing sticks anymore.
- After falling, tap from below with your fingertips, the bread must sound hollow, then it`s good.
- Brush the crust with olive oil immediately after baking, it gives a nice shine and the crust stays smoother!
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