Buttermilk Bread from Pinki
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g spelled flour
- 1 pack dry yeast
- 1 pinch (s) sugar
- 2 teaspoons salt
- 2 teaspoons malt coffee (Caro coffee) or baking malt
- 500 ml buttermilk, lukewarm
- 1 teaspoon bread spice mix, optional
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients in the bowl. Add slightly warmed buttermilk and knead in the machine or with the mixer for about 10 minutes. Let the dough rest in the bowl for 15 minutes.
- Put some flour on the work surface, let the dough fall on it and fold it several times until it is tensioned. Put the end down in a floured fermentation basket, dust with flour and cover with a cloth.
- Place a roasting pan with a lid on the lowest rack in the oven and preheat to 200 ° C top and bottom heat. Put some baking paper on the bottom of the roasting pan, then nothing will stick.
- Let the dough rise for about 30 minutes. During this time, the oven including the roaster can heat up. You can also turn it on when the dough is still in the bowl.
- Now let the dough slide carefully into the roaster with the end up. Put the lid back on and bake for about 45 minutes at 200 ° C. It rips open nicely and there is a wonderful crust. Then take it out and tap the bottom of the bread. If it sounds hollow, it`s done.
- Otherwise leave it in for a few minutes.
- Let cool on a grid and enjoy the wonderful scent in the house.
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