Buttermilk Bread

Name: Buttermilk Bread
Prep time: 1 h 50 min
Cook time: 40 min
Total time: 2 h 30 min
Yield: 2 LOAVES
Cuisine: Česká kuchyně
Ingredients: 600 g plain wheat flour; 400 g rye bread flour; 25 ml vinegar; 25 g salt; 30 g fresh yeast; 5 g whole caraway seeds; 850 ml cultured buttermilk; rye flour for dusting proofing baskets

2 LOAVES

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Buy all ingredients right below the recipe

BREAD

600 g plain wheat flour
400 g rye bread flour
25 ml vinegar
25 g salt
30 g fresh yeast
5 g whole caraway seeds
850 ml cultured buttermilk

FOR FINISHING

rye flour for dusting proofing baskets

Instructions

1
Pour room temperature buttermilk into a bowl and add the other ingredients. Mix, transfer to a stand mixer and let it mix for 10 minutes. Turn the smoothly worked dough out onto a floured surface, lightly dust it with flour, cover with a tea towel or cling film to prevent drying, and let it rest for 45 minutes.
2
Preheat the oven to 250 °C. Lightly dust a baking sheet with flour.
3
Divide the rested dough into two parts. Form two loaves from both parts on a floured surface. Transfer them smooth side down (seam side up) into lightly floured proofing baskets and let them rise for 50 minutes.
4
Then turn the loaves out onto the baking sheet and place them into the steamed, preheated oven. After 3 minutes, vent the oven to release excess steam, reduce the temperature to 180 °C and bake for 35–40 minutes.

Tip

You steam the oven by preheating it and spraying water onto its walls with a spray bottle (for plants) until a cloud of steam forms. Then immediately place the baking sheet with the bread into it. Instead of plain wheat flour, you can use plain bread wheat flour.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.