German Buttermilk Bread
Ingredients
- 500 ml buttermilk, room temp
- 200 ml water, room temp
- 2.5 tsp yeast
- 1/2 tbs sugar
- 1 tbs salt (=15ml)
- 550 g / 4 cups and 1 Tbs whole wheat flour (or whole spelt flour)
- 200 g / 2 cups rolled oats
- 50g / 1/2 cup sunflower seeds (or a mix of seeds: sunflower, pumpkin, sesame etc)
Optional: add to taste some spice (fennel, coriander, cumin, anise, caraway, lemon zest)
mix into the bowl. This makes a sticky, wet dough
Preparation by hand:
First dissolve the yeast in warm water, then add all ingredients in a bowl and mix well.
The dough is quite liquid and sticky.
Put it into a buttered cake form (or use a non-stick form).
Let it rise for 30 minutes.
Bake in preheated oven at 390 ºF (200 ºC) for about 50 min to 1 hour.
Tip: use the double amount of the ingredients to fill a 30 cm long-square cake form.
Preparation with bread machine:
Put all ingredients into the machine, liquids first, flour and seeds last, and choose a dark bread cycle.
Bread Flour Converter:
Cups | Grams | Ounces |
---|---|---|
¼ cup | 34 g | 1.2 oz |
⅓ cup | 68 g | 1.6 oz |
½ cup | 68 g | 2.4 oz |
1 cup | 136 g | 4.8 oz |
Doesn't it look gorgeous?! And so easy to make. | |
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