Spicy Buttermilk Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rye flour type 1050, dark
- 400 g wheat flour type 1050, dark
- 1 tablespoon, leveled salt
- 1 cube yeast, fresh
- 0.5 liter ½ buttermilk, lukewarm
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 0.5 teaspoon ½ bread spice mix
Print Recipe
Pin Recipe Instructions
- Mix the two flours in a mixing bowl and make a well. Dissolve the yeast in the buttermilk and then pour it into the well. Add the remaining ingredients and knead with the dough hook on the highest setting for about 3 minutes to form a smooth dough. Let the dough rise covered for 20 minutes (warm up the oven to 50 ° C, switch it off and let the dough rise there covered.)
- Then knead again briefly by hand.
- Shape the dough into a firm ball on baking paper, flour a little and place on a baking sheet with the baking paper. Heat the oven again to 50 ° C, switch off, then cover the dough ball and let it rise for another 20 minutes until the dough has enlarged significantly. Then cut into the blank in a grid shape 1 cm deep.
- Heat up the oven, bake on the middle rack:
- Electric stove: 10 min. 250 ° C, then 30 min. 200 ° C
- Hot air: 10 min. 200 ° C, then 30 min. 170 ° C
- Gas stove: 10 min. Setting 4-6, then 30 min. Setting 2-3
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