Delicious Bread with Buttermilk, Spelled and Wheat Flour
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g buttermilk
- 250 g water
- 250 g spelled flour (type 630)
- 300 g wheat flour (type 405)
- 100 g oatmeal
- 4 teaspoons sourdough
- 1 tablespoon salt
- 2 teaspoons sugar, possibly brown
- 1 pack dry yeast
Print Recipe
Pin Recipe Instructions
- First, buttermilk and water, flour and all the other ingredients are added to the bread maker and kneaded well. After kneading again, the dough is put into a bread basket, if it is too soft, you can knead in a little more flour. There I let him go again for about 15 minutes.
- I baked the bread at about 250 ° C for about 10 minutes, then the temperature is reduced to 180 ° C and the bread stays in the oven for about 20 minutes. To get a good crust, I poured about 150 ml of water on the bottom of the oven and also put a bowl of water on the bottom. As with other breads, it`s good when it`s nicely browned and when the bottom sounds hollow.
- The first attempt with cream cheese and cress was more than delicious, and it also tastes good with cheese, jam or whatever you like for breakfast.
- I read through dozens of recipes, looked what was in the cupboard and in the refrigerator, modified all the recipes a bit and the result was a really delicious bread.
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