Buttermilk – Whole Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rain (6-rain meal)
- 200 ml boiling water
- 200 g rye flour (type 1150 or 997)
- 300 g spelled, finely round
- 1 tablespoon turnip greens
- 14 g salt
- 20 g yeast, fresh or
- 1 bag / s dry yeast
- 350 ml buttermilk, lukewarm
- some fat for the shape
Print Recipe
Pin Recipe Instructions
- For the brewing piece, pour the boiling water over the 6-grain meal. Cover and let steep for at least 3 hours (longer, e.g. overnight). Dissolve the yeast in the lukewarm buttermilk and work it together with the other ingredients and the stock for about 10 minutes to form a fairly soft dough. Cover and let the dough rise for an hour, then knead again well and pour into a well-greased loaf pan. Cover and let rise for another 30 minutes. Meanwhile preheat the stove to 250 ° C (convection 225 ° C). Put the bread in the lower third in the oven, briefly provide steam and reduce the temperature to 200 ° C (convection 180 ° C) and bake for about an hour. Cover with a cloth and leave to cool in the tin overnight. The bread has to pull through well before it is cut and only tastes really good the next day.
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