German Buttermilk Bread
- 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|
Doesn't it look gorgeous?! And so easy to make.