Bread Baking Day #22
If you also want to join in your deadline is August 1st, 2009. For more details please go to Stefanie’s announcement post.
We love sweet breads for breakfast so I digged into my bookmarks and found one I’d always wanted to bake but somehow never had time so far:
Rosa’s Buttermilk Honey Bread
I had to tweak the recipe a bit and my bread did not turn put as beautiful as Rosa’s but still it tasted very very good. And it was very good even after a few days.
So here are my tweaks:
90 gr Warm water (105°-115° F/40.5°-46° C)
7g Active dry yeast
1/2 Tsp Castor sugar
180gr Buttermilk (I did not have buttermilk on hand so I used my self made Creme Fraiche instead)
15 gr Unsalted butter, melted
2 Tbs Runny honey
1/2 Tbs Salt
380 gr white spelt flour
Then I mostly followed Rosa’s instructions:
1. Pour warm water into a small bowl. Sprinkle yeast and sugar over the surface of the water. Stir to combine and let stand until foamy, about 10 minutes. Cover with a dish towel.
2. In a large bowl, add creme fraiche (mine was very creamy and quite runny, if yours is rather thick combine with a little milk until lightly creamy like buttermilk), butter, honey and yeast mixture, and stir to combine. Add salt and flour. Beat hard to combine. Beat with a wooden spoon or rubber spatula until a shaggy dough is formed.
3. Turn dough out onto a lightly floured work surface and knead about 5 minutes, until dough is smooth and satiny. Place dough in a greased bowl. Turn dough once to grease the top and cover with plastic wrap.
4. Let rise at room temperature until double in bulk, 60-75 minutes. Gently deflate dough with your fist. Turn dough out on a lightly floured work surface.
5. Grease a baking sheet. Braid the dough and then coiled it – or at least I tried to. Cover lightly with plastic wrap or a towel and let rise until fully doubled in bulk – be carful not to overproof the dough, since you are working with spelt flour here!
6. Twenty minutes before you put the bread in the oven, preheat oven to 190° C (375° F).
7. Brush top of loaves with egg glaze. Put baking sheet on the center rack of the oven and bake about 45 minutes.
8. Remove loaves immediately to a cooling rack. Cool completely before slicing.
See! My loaf isn’t as pretty as Rosa’s but it smelled heavenly when it came out of the oven.
I experienced that the suface of the dough never gets as smooth when using spelt than it would be with wheat flour, so my loafe had a more rustic surface.
Additionally spelt floured breads do not hold their free forms as good as wheat breads. Therefore it turned out a little more flat too.
Thanks Rosa! We loved the idea of your bread! :)