Loose Buttermilk Spelled Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g spelled flour, no whole rain
- 1 cube fresh yeast
- 1 teaspoon sugar
- 500 ml buttermilk
- 2 teaspoons salt, to taste
- grains
Print Recipe
Pin Recipe Instructions
- First a pre-dough is made. Put the flour in a bowl and make a well in the middle of the flour with your fist. Crumble the yeast cube into this well. Heat a little buttermilk slightly and cover the yeast in the well with it. Warning: do not use too much liquid. Add about 1 teaspoon of sugar to the well to react with the yeast. Lightly and carefully fold in everything that is in the hollow with a teaspoon. Cover this pre-dough in the bowl with a fresh tea towel and let it rest in a warm place, e.g., on or next to the heater or in the minimally heated furnace. After 30 minutes you can clearly see that the mixture has changed. Now knead the mass with the dough hook or your hands. In addition, slightly heat and add the remaining buttermilk and sprinkle on the salt. Possibly the dough is still a bit damp after kneading, then you can simply add a little more flour. If a smooth dough has formed, put it back in a warm place, cover it with the tea towel and let it rest for about 1 hour. The dough then grew tremendously. Knead the dough well to force out the air. Now there are two options: 1) Let him go again. 2) You bake the dough. In the event that you want to let the dough rise again, knead the air out again after a further rest period and then bake it. If the dough is still too moist after the last kneading, you can add a little flour again so that the dough no longer sticks. In addition, the last time you knead, you also add the grains to the dough. Then loosely shape a loaf or put the dough in a box or round shape and bake for about 50 minutes at 180 ° C.
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