Cascabel’s Buttermilk bread – a little twisted
Petra’s buttermilk bread was lurking in my list of “wanna try” for quite a while and as I was looking for an appropriate bread for the weekend I thought this would be perfect.
I needed to twist it a bit as I don’t have wheat in my pantry and didn’t have enough white spelt flour too. But it turned our great tho!
60 ml lukewarm water
1 package. dried yeast
100 gram rye flour (wholemeal)
150 gram spelt flour (wholemeal)
400 gram spelt flour (white)
50 gram rice flour
500 gram buttermilk; room temperature
60 gram butter; room temperature
14 gram salt
25 gram honey
Dissolve yeast in warm water.
Add flour to the bowl of your kitchen machine. Add honey, yeastwater, buttermilk and knead for about 5 minutes.
When dough forms a soft ball add butter and then add salt. Knead for another 7-8 minutes. The dough now is relatively moist, transfer to a oiled bowl and let rise for an hour. Stretch & fold once. Rise another 45-60 minutes. Divide dough into two equal parts, form to a ball let relax 10 minutes. Roll out the dough to a rectangle form. Fold in 1/3 of the shorter side. Repeat 2 times. Now you should have a roll with a smooth strained surface. Put into your oiled baking form. Cover with plastic. Repeat with second dough ball. Let rise for about 45-60 minutes.
Preheat oven to 175°C.
Bake breads for 35 minutes in the baking form. Remove form and then bake breads for another 20-25 minutes. Remove breads from oven and immediately brush surface with melted butter. Let completely cool before slicing.
Before folding I added about 50 gram dried cranberries to the dough.
I love the bread and while baking the breads my kitchen smelled heavenly. I had some slices today for breakfast with butter and honey and it tasted heavenly, just like my kitchen smelled yesterday.