Rye Buttermilk Bread
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g yeast, fresh
- 500 g buttermilk, lukewarm
- 200 g water, lukewarm
- 650 g rye flour type 1150
- 165 g wheat flour type 550
- 20 g salt
Print Recipe
Pin Recipe Instructions
- Mix the yeast with the lukewarm buttermilk and the water for about 5 minutes. Add the remaining ingredients, mix and knead for a long time with the mixer. Cover the dough and let it rest for 1 hour until it has doubled.
- Pour some sunflower or rapeseed oil into the palms of your hands and either cut the dough in half or knead whole on a floured work surface 10 times. Shape the loaves and let them rise for 30 minutes on the baking sheet with parchment paper in the cold oven. Then bake at 200 degrees on the lowest rack for about 1 hour. Do the cooking test. If the bread sounds hollow, it is done. To do this, tap the underside.
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