Spelled Buttermilk Box Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour type 1050
- 375 ml buttermilk, lukewarm
- 0.5 teaspoon ½ sugar or honey
- 21 g yeast
- 0.5 tablespoon ½ salt
- 1 tablespoon vegetable oil
Print Recipe
Pin Recipe Instructions
- Warm the buttermilk slightly, stir in the sugar and dissolve half a cube of yeast (21g) in it. Put the flour in a bowl, add the salt and oil to the flour on the edge of the bowl. Knead everything well, cover with a damp cloth and let rise in a warm place for about 1 hour.
- Knead the dough well again (add flour if necessary, if it sticks) and place in a loaf pan (cake pan) lined with baking paper or greased. If you like, you can sprinkle a few more sunflower seeds on the bottom of the pan or put them on the bread. Let rise for another 20-30 minutes. Preheat the oven to 200 degrees circulating air or 220 degrees top / bottom heat.
- Place an ovenproof dish / casserole dish or something similar with boiling water in the bottom of the oven. And bake the bread for 15 minutes at 200 (220) degrees. Then brush with milk (only brings shine and is not a must), switch down to 180 (200) degrees and bake for another 30 minutes. The bread is ready when it has a nice golden color and sounds hollow when you tap it!
- Take out of the oven, take out of the baking pan, let cool down and enjoy.
- Tip: I actually add a little baking malt to every dough to give the yeast a little more feed. But it doesn`t have to. The dough rises particularly well when it is in a slightly damp environment and cannot dry out. I always put the dough in a sealable tupper bowl or cover the bowl with a damp tea towel. Also possible: Put the bowl or bread pan with the dough in the microwave and add a cup / bowl with boiling water. Leave the microwave door ajar so that it doesn`t get too wet inside. The bowl can then be placed in the oven when baking.
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