John Myers
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Mixed Rye Bread without Sourdough But with Buttermilk
The perfect mixed rye bread without sourdough but with buttermilk recipe with a picture and simple step-by-step instructions.
the pre-dough stage 1
- Wholemeal rye flour
- Buttermilk
- Dry yeast
the puffy dough
- Breadcrumbs
- Buttermilk
the rest of the main bread dough
- Rye flour type 1150
- Wheat flour type 1050
- Buttermilk
- Dry yeast
- Salt
extra ingredient
- Sunflower seeds
- 1st stage 1 = Prepare the ingredients for pre-dough the evening before. To do this, mix them (at room temperature) and let it go comfortably in a warm place for about 16 hours.
a bit of information from my healthy half-knowledge
- From experience that has been going on for years, I am convinced that the coarser the meal and grain, the more intensively it has to be treated before baking. I think this process is called swelling. This preparation causes the bread I baked myself to be squeezed out through the intensive kneading. Ultimately, what is the point = nice, fluffy and juicy bread.
on the day of bread making
- 3rd stage 2 = bring the buttermilk to the boil. It is right if she flocs something out in the process. Once it has boiled, stir the breadcrumbs in the buttermilk and then cool them down to room temperature.
- 4th level 3 = Now it’s easy to continue Put all the ingredients for the dough (pre-dough, roll dough and main dough) in a mixing bowl and knead in the food processor for 5-7 minutes. Now cover the bowl with a cloth and let rise in a warm place for 45 minutes. With this dough it is not necessary to let it rise at 30 degrees in the oven.
- 5th stage 4 = When the dough has ended its resting time, gently roll it through again. Then they put the sunflower seeds on the dough and knead them into it. This step works best on a damp work surface with damp hands. Finally dust the bread with a little flour and place in a very well-floured proofing basket in the bottom of which also sunflower seeds are sprinkled. Let rise again for about 45 minutes.
- During this time, preheat the oven to 230 degrees O / U heat. Now turn the bread upside down from the proofing basket onto a baking sheet lined with baking paper and bake for 10 minutes on the middle rack at this high heat. IMPORTANT = After reducing the heat, create steam in the oven by adding a cup of water to the bottom of the oven. Now bake the bread at 180 degrees reduced heat for another 45-50 minutes.
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