Fine buttermilk bread

Ingredients for 1 servings:

• 300 g wheat flour, type 550
• 2 tbsp wheat flour (wholemeal)
• 1 tsp baking powder
• 1 packet of dry yeast
• ½ tsp salt
• 1 tsp sugar
• 300 ml buttermilk, lukewarm
• 25 g butter, liquid
• 2 eggs
• Butter and oat flakes for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

For a venison saddle mold, 30 cm long, for 18 slices

Grease the baking tin and sprinkle with oatmeal. Then keep the tin warm. Mix both types of flour in a bowl with the baking powder and yeast. Mix the salt and sugar with the lukewarm buttermilk and the melted butter. Separate one egg. Mix the egg yolk and the whole egg in a bowl. Beat the egg whites until stiff peaks form. Add the liquid and eggs to the flour and beat vigorously to allow plenty of air to enter the batter. Fold in the egg whites and pour the batter into the tin. Cover the tin with cling film and a kitchen towel and leave to rise on the radiator for 15 minutes. Bake in a preheated oven at 200°C (180°C fan-assisted oven) with a container of water on the stovetop on the second shelf from the bottom for approx. 35 minutes. Remove from the tin and turn out onto the oven shelf. Bake for a further 5 minutes in the switched-off oven.