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German Buttermilk Bread

German Buttermilk Bread
A moist, hearty bread, fast and truly easy to make – and it keeps fresh for long time!


  • 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:

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

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