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Rye bread with buttermilk TA 200

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Ingredients for 1 servings:

  • 650 g rye flour type 1150
  • 165 g wheat flour type 550
  • 815 g buttermilk
  • 20 g salt
  • 1 packet of dry yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

a rye bread 80/20 without sourdough with a very moist crumb and crispy crust

Mix all ingredients and knead for 7 minutes using an electric mixer. Let the dough rest for 20 minutes. Then briefly knead and fold the dough by hand. Roughly shape it. Let it rest for another 10 minutes. Turn the dough out, place it in a proving basket, and let it rest until it has doubled in size (approximately 120 minutes). Smooth it out with wet hands and bake at 250°C for 20 minutes. Finish baking at 200°C for another 60 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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