Buttermilk Mixed Bread

Put the lukewarm buttermilk together with the sugar in the mixing bowl of the food processor, whisk well and crumble the yeast into it and let it dissolve, whisk again well while stirring in the teaspoon balsamic vinegar.

Mix the two types of flour with the salt and add a third of this mixture to the yeast milk and start kneading. Gradually knead in the remaining flour. When all the flour is in the food processor, let the machine knead for at least 7 minutes.

Cover and let the dough rise in a warm place for 30 minutes. In the meantime, preheat the oven to 240 degrees and line a loaf pan with parchment paper, the best way to do this is to wet the parchment paper and then squeeze it out very well, then the parchment paper can be easily adapted to the shape.

Put the dough in the loaf pan and then put it in the oven immediately and don't forget to pour half a liter of cold water on the bottom of the oven - because of the surge. After 10 minutes, turn the oven down to 200 degrees and bake for another 35 minutes.

Let the bread cool down in the tin for 15 minutes, then take it out of the tin and place it on a wire rack to cool completely.