Wittinger Heather Bread with Buttermilk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g rye flour type 1150
- 250 g wheat flour type 1050
- 1 cube yeast (42 g)
- 2 teaspoons salt
- 0.5 teaspoon ½ sugar
- 0.5 teaspoon ½ coriander powder
- 0.5 tablespoon ½ baking malt
- 1 tablespoon vinegar
- 1 tablespoon lemon juice or lime juice
- 0.5 liter ½ buttermilk, lukewarm
Print Recipe
Pin Recipe Instructions
- Mix the flours in a bowl with salt, sugar and coriander. Dissolve the yeast in a cup of buttermilk and pour into a well in the flour; then add the remaining ingredients and work everything into a dough using the dough hook of the hand mixer or the food processor. Sprinkle with a little flour and cover and let rise in a warm place for about 40 minutes.
- When the dough has risen visibly, knead again briefly, form a ball with floured hands on a floured surface and place it on a baking sheet lined with baking paper and flour a little. Let rise for another 20 minutes.
- Preheat the oven. Place on the middle rack for 10 minutes at 250 degrees, reduce the heat and bake for about 45 minutes at 200 degrees. After 10 minutes and 25 minutes, use a flower sprayer to spray water into the oven.
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