Whole Grain Buttermilk Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g sourdouh
- 200 g rains (sunflower seeds, flax seeds, poppy seeds, etc.), mixed
- 300 ml buttermilk, warm
- 750 g wheat flour (whole rain)
- 25 g salt
- 1 teaspoon baking malt if necessary
- 0.5 teaspoon ½ pepper, 1 pinch bread clover
- 200 ml buttermilk, warm
- 50 ml water, warm, if necessary
- Grains and flakes for rolling bread
Print Recipe
Pin Recipe Instructions
- Soak the grains in 300 ml of warm buttermilk for a good 2 hours.
- Then knead all ingredients together for about 5 minutes. Let the dough rest for 20 minutes.
- Knead again for a good 5 minutes and shape the dough into 2 long loaves. Roll in the grains and place in floured proofing baskets for 1 to 2 hours.
- When the dough has increased in volume (do a finger test), turn it out onto a baking sheet and cut 3 times at an angle. Spray with water and place in a hot oven at 240 ° C. Bake for the first 15 minutes and then switch the temperature back to 180 ° C. Bake for another 40-45 minutes.
- The amount results in 2 loaves of approx. 1 kg each.
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