Buttermilk bread
Ingredients
1/2 cube of fresh yeast (21 g)
300 ml lukewarm buttermilk
375 g plain flour
100 g rye flour
1 tbsp wheat bran
1 tbsp linseed
1 tsp sugar
2 tsp salt
1 tsp butter
For glazing
Buttermilk
Method
Dissolve the yeast in the lukewarm
buttermilk. Then add to the plain flour,
rye flour, wheat bran, linseed, sugar,
salt and butter and knead until you get
a smooth dough. Place the dough in
the oven and prove using the Automatic
programme: "Cakes \ Yeast dough \
Prove for 30 minutes".
Punch the dough down and shape it
into a long loaf. Place in a greased loaf
tin (approx. 30 cm). Place in the oven
and select the Automatic programme:
"Cakes \ Yeast dough \ Prove for
15 minutes".
Slash the top of the loaf, brush with
buttermilk and bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 160–180
Pre-heat Yes
Heating-up
phase
Rapid
Type of heating Conventional heat
Shelf level 1 2 1
Number/type of
bursts of steam
2/manual
Amount of water See display
1st burst of
steam
After placing food in oven
2nd burst of
steam
After another 10 minutes
Duration 40–50
Baking
27
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