John Myers
Buttermilk Bread in Saucepan
The perfect buttermilk bread in saucepan recipe with a picture and simple step-by-step instructions.
Also
- 200 g Whole wheat flour
- 1,5 Teaspoon (level) Salt
- 0,5 teaspoon Baking soda
- 350 Milliliters Buttermilk
- Preheat the oven. Top / bottom heat: about 220c °, hot air: 200c ° Sprinkle some flour into the pan. Then close the pot with a lid and heat it over low heat. For the dough, mix both types of flour, salt and baking soda thoroughly in a mixing bowl. Pour in the buttermilk and knead into a smooth dough with a mixer (dough hook). Place the dough on a lightly floured work surface and knead again with your hands. Cut the dough into a spherical shape and cut crosswise with a sharp knife. Place the dough ball in the preheated pot and close the pot with the lid. Turn the oven temperature down by around 20c ° to top / bottom heating 200c °, convection 180c °. Put the pot on the grid in the lower third of the preheated oven. Bake the bread in a saucepan for about 60 minutes. Carefully turn the hot bread out of the pan and let it cool on a wire rack. If you don’t have an ovenproof pot on hand, you can bake the bread in a springform pan (24 cm diameter). Then cover the bread with aluminum foil.
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