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Rye bread with buttermilk

updated

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Ingredients for 1 servings:

  • 500 g spelt flour type 1050
  • 500 g rye flour type 1150
  • 250 ml buttermilk
  • 500 ml water
  • 1 packet of dry yeast
  • 1 pack of sourdough (75 g)
  • 2 tsp salt
  • Flour for the work surface and for dusting
  • Grease for the molds

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

makes two small loaves or 1 large loaf

Combine the two types of flour with the yeast and salt. Add the remaining ingredients and knead into a smooth dough. Cover and let rise in a warm place for about 1 hour. Knead the dough again. Then, on a floured surface, form two loaves and place them in greased bread pans. Dust with a little flour and score a pattern with a sharp knife. Let both loaves rise for about 20-30 minutes. Meanwhile, preheat the oven to 190°C (top/bottom heat). Bake the bread in a hot oven for about 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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