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
Buttermilk – Whole Bread
Buttermilk – Whole Bread

Instructions

  1. 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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