Farmer`s Bread with Buttermilk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 4 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the pre-dough:
- 100 g wholemeal rye flour type 1150
- 50 g spelled flour type 630
- 1 pinch (s) sugar
- 0.25 ¼ cube fresh yeast
- 250 g buttermilk
For the main dough:
- 200 g spelled flour type 630
- 200 g wholemeal rye flour type 1150
- 2 teaspoons salt
- 2 teaspoons bread spice mix (caraway, anise, fennel and coriander seeds ground in a mortar)
- 150 ml water, lukewarm
- Flour for dusting
Print Recipe
Pin Recipe Instructions
- For the pre-dough, mix the two flours with sugar, yeast and buttermilk in a bowl. Leave in a cool place for 24 or 48 hours.
- For the main dough, add 200 g each of spelled and rye flour, salt, bread spices and the lukewarm water to the pre-dough and knead well for at least five minutes. Let rest for an hour or two.
- Take the dough out of the bowl and knead it well again. Shape into an oval loaf and place on a baking tray lined with baking paper. There it should rest covered for another hour.
- Brush the bread with water and cut diagonally a few times at the top. Dust with flour.
- Place a cup filled with water on the bottom of the oven or select the interval steaming function on the steamer.
- Bake in a preheated oven at 200 ° C with convection for 15 minutes. Then turn the temperature back to 180 ° C and bake the bread for another 35 minutes.
- The bread is ready when it sounds hollow when you knock it on the underside.
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