Recipes
137
Buttermilk bread
Preparation time: 115–125 minutes
Ingredients
½ cube of fresh yeast (21 g)
300 ml lukewarm buttermilk
375 g strong white flour
100 g rye flour
1 tbsp wheat bran
1 tbsp linseed
1 tsp sugar
2 tsp salt
1 tsp butter
For glazing
Buttermilk
Accessories
Loaf tin, 30 cm long
Method
Dissolve the yeast in lukewarm
buttermilk. Then add to the white flour,
rye flour, wheat bran, linseed, sugar,
salt and butter and knead to a soft,
smooth dough. Cover the dough and
place in the oven to prove for approx.
30–40 minutes using Conventional heat
at 35 °C.
Lightly knead the dough then shape
into a long loaf. Place in the greased
loaf tin. Cover and prove for a further
20–30 minutes in the oven using
Conventional heat at 35 °C.
Slash the top of the loaf, brush with
buttermilk and bake until golden.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 170–180 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 45–55 minutes
