Recipes
138
Buttermilk bread
Preparation time: 115–125 minutes
Ingredients
½ cube of fresh yeast (21 g)
300 ml buttermilk, lukewarm
375 g strong white flour
100 g rye flour
1 tbsp. wheat bran
1 tbsp. linseeds
1 tsp. sugar
2 tsp. salt
1 tsp. butter
To glaze:
Buttermilk
Accessories
Loaf tin, 30 cm long
Preparation
Crumble and stir the yeast into
lukewarm buttermilk and dissolve. Add
to the plain flour, rye flour, wheat bran,
linseeds, sugar, salt and butter and
knead into a smooth dough. Cover and
prove in the oven at 35 °C on
Conventional Heat for approx. 30–
40 minutes.
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.
Score the top of the loaf with a knife,
brush with some buttermilk and bake
until golden.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 2
Temperature: 170–180 °C
Water volume: 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
Summary of Contents for H6260BP
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