Delicious bread with buttermilk, spelt and wheat flour

Ingredients for 4 servings:

• 250 g buttermilk
• 250 g water
• 250 g spelt flour (type 630)
• 300 g wheat flour (type 405)
• 100 g oat flakes
• 4 tsp sourdough
• 1 tbsp salt
• 2 tsp sugar, possibly brown
• 1 packet of dry yeast

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

juicy bread with a delicious crust, easy to prepare in the BBA

First, add buttermilk and water, flour, and all other ingredients to the bread maker and knead thoroughly. After kneading the dough again, it goes into a bread basket. If it’s too soft, you can add a little more flour. I let it rise there for about 15 minutes. I baked the bread at about 250°C for about 10 minutes, then reduced the temperature to 180°C and left the bread in the oven for about 20 minutes. To get a good crust, I poured about 150 ml of water onto the bottom of the oven and placed a bowl of water on the bottom. As with other breads, it’s good when it’s nicely browned and the base sounds hollow. The first attempt with cream cheese and cress was more than delicious, and it also tastes good with cheese, jam, or whatever you like for breakfast. I read through countless recipes, looked at what I had in the cupboard and the fridge, modified all the recipes a little, and the result was a really delicious bread.