Mixed Rye Bread with Buttermilk T200
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 650 g rye flour type 1150
- 165 g wheat flour type 550
- 815 g buttermilk
- 20 g salt
- 1 pack dry yeast
Print Recipe
Pin Recipe Instructions
- Mix all ingredients, knead electrically for 7 minutes. Then let the dough rest for 20 minutes. Then briefly knead and fold the dough by hand. Shape roughly. Let rest for another 10 minutes.
- Let the dough work, place in a proofing basket and let rest until the volume has doubled (approx. 120 minutes).
- Wipe with wet hands and bake at 250 ° C for 20 minutes. Bake for another 60 minutes at 200 ° C.
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