Mixed Rye Bread with Buttermilk
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour type 1050
- 500 g rye flour type 1150
- 250 ml buttermilk
- 500 ml water
- 1 pack dry yeast
- 1 packet sourdough (75 g)
- 2 teaspoons salt
- Flour for the work surface and for dusting
- Fat for the molds
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour with the yeast and salt. Add the remaining ingredients and knead into a homogeneous dough. Cover and let rise in a warm place for about 1 hour.
- Then knead the dough again. Then form 2 loaves on a floured surface and place in greased bread baking molds. Dust with a little flour and scratch a pattern with a sharp knife. Let the two loaves rise for about 20 - 30 minutes while preheating the oven to 190 ° C top / bottom heat.
- Bake the bread in the hot oven for about 1 hour.
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