Münsterländer farmer mares

Ingredients for 1 servings:

• ½ cube of yeast, fresh
• 500 ml buttermilk, room temperature
• 75 g natural sourdough, homemade or purchased
• 300 g wheat flour, type 550
• 200 g rye flour, type 1150
• 1 ½ tsp salt
• Flour, for working

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

ideal bread for ham and cold roast meats or pumpernickel – enough for 2 loaves

Dissolve the yeast in the buttermilk and mix with the liquid sourdough. Then add the liquid to the flours, then the salt, and knead everything thoroughly. Knead in the stand mixer for 4 minutes on low speed, then 4 minutes on high. Depending on the buttermilk, you may need to add a little more flour until the dough easily pulls away from the sides of the bowl (i.e., no longer sticks). I only use one type of buttermilk because I’ve discovered that not all buttermilk is the same for bread baking. Place the dough on a layer of baking paper, cover, and let rise for 30 minutes. Divide the dough and flatten the dough slightly. Now fold the dough from one side to the middle on a floured work surface. Turn the dough slightly and fold it from the edge to the middle again. Repeat this process until the underside of the dough is nicely rounded (smoothed). Then let the dough pieces prove in the oven at 50°C (turn the oven off when this temperature is reached) for about 20-30 minutes, until the dough pieces have visibly increased in size. If the loaves are touching, place a strip of aluminum foil between the loaves. Carefully turn the risen loaves over so that the end of the dough is on top. Cover and let prove again for 10 minutes. Preheat the oven to 210°C (convection oven is not recommended). Place a small ovenproof dish with water in the oven. Then place the tray with the loaves in the oven and bake for 5 minutes. Then reduce the temperature to 200°C and bake for a further 25 minutes. The rounding gives the bread a crispy crust and a moist interior.