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
Mixed Rye Bread with Buttermilk
Mixed Rye Bread with Buttermilk

Instructions

  1. 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.
  2. 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.
  3. Bake the bread in the hot oven for about 1 hour.

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