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Rye buttermilk pan bread

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Ingredients for 1 servings:

  • 125 g wholemeal rye flour or type 1350
  • 60 g buttermilk, approx.
  • 5 g fresh yeast
  • some herbal sea salt
  • Flour for shaping

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

Knead all ingredients into a smooth dough. It may still be slightly sticky. Let it rise for 2 hours. Dust with flour to form four small flatbreads and fry in a pan for about 15 minutes on each side. I always use a lid for this.

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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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