Bread Made with Buttermilk

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 the proofing baskets

Instructions

1
Pour room temperature buttermilk into a bowl and add the other ingredients. Mix, transfer to a mixer, and let it mix for 10 minutes. Turn the smoothly worked dough onto a floured board, lightly dust it with flour, cover with a cloth or plastic wrap 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. Shape each part into a round loaf on a floured board. Place 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 in the pre-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

To steam the oven, preheat it and spray water onto its walls with a spray bottle (for flowers) until a cloud of steam forms. Then immediately place the baking sheet with the bread inside. Instead of plain wheat flour, you can use wheat bread flour.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef