Buttermilk Bread with Whole Wheat Flour and Sunflower Seeds
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g buttermilk
- 500 g wheat flour (whole rain)
- 150 g flour, type 550
- 180 g flour, type 1050
- 2 handfuls sunflower seeds
- 22 g salt
- 1 pack dry yeast
- some bread spice mix to taste
Print Recipe
Pin Recipe Instructions
- Mix the types of flour with the salt and dry yeast.
- Add the buttermilk while kneading constantly with the food processor and let knead until the dough separates from the edge of the bowl. Cover the dough and let it rest for about 30 minutes.
- Now you should be able to shape a ball out of it with floured hands without the dough sticking to your hands.
- Cover this ball of dough and let it relax for another 20 minutes.
- Then fold the dough twice like an envelope, then work again into a ball and let it rest until the volume has increased by 3/4 (it took me about an hour and a half).
- Preheat the oven to 250 ° C.
- Now place the risen ball of dough in a saucepan, spray with 2 puffs of water and then put the lid on the saucepan. The bread is baked in the pot on the lowest rail of the oven. All you need is a very simple saucepan with handles that don`t melt in the heat in the oven.
- Baking: 20 minutes at 250 ° C
- Further baking: 40 minutes at 200 ° C
- Finished baking: WITHOUT LID another 10 minutes at 190 ° C
- After the entire baking time, `tip` the bread out of the pot onto a wire rack and cover it with a linen cloth and let it cool down completely. The bread should be crispy all around and a nice brown color.
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