Homemade Buttermilk Bread Recipe – Buttermilchbrot
The homemade buttermilk bread is crusty on the outside and light on the inside. You can use all-purpose flour, bread flour, spelt flour, rye flour, or a combination. It already makes a difference if you combine all-purpose flour of different brands.
Ingredients for Homemade Buttermilk Bread:
- 350 g (12.34 oz) of Navajo Pride all-purpose flour OR bread flour
- 200 g (7.05 oz) of all-purpose flour, unbleached
- 400 ml (13.52 oz) of buttermilk
- 1 package of dry yeast, rapid rise
- 2 tablespoons of diastatic malt powder
- 1 ½ teaspoons of salt
- 2 teaspoons of sugar
- 2 tablespoons of olive oil
Preparation of the dough:
Mix the flour and sift it into the mixing bowl of a stand mixer. Add yeast, diastatic malt powder, sugar, and salt to it and stir the ingredients using a spoon before adding the oil. Warm up the buttermilk in the microwave lukewarm, pour half into the mixing bowl, and start kneading on low. Slowly add the rest of the buttermilk while kneading for 6 minutes. The dough is ready when it is smooth and loosens from the walls of the mixing bowl.
Place the dough in a bowl covered on the bottom with some flour. Cover the bowl and let the dough rise for 1 hour or until the dough has doubled.
Shaping of the dough:
Knead the dough again using your hands. The shaping of the bread creates the tension of the surface. Flour the workspace and flatten the dough to a circle using a rolling pin. Fold the edges of the dough to the center of the dough. Turn the ball around with the seam down. Use both hands and stretch the outside of the ball while turning it. Place the bread with the seam on top into the breadbasket floured with a mixture of 1 teaspoon of potato starch and 1 teaspoon of flour. Cover with a kitchen towel and let it rise for 30 minutes.
Baking the Bread:
In the meantime, place a heat-resistant pot of water on the bottom of the oven and preheat to 195°C – 380°F.
Take the bread out of the basket and sift flour on top. Place the homemade flavored bread on a baking sheet covered with baking paper. Make cuts on top of the bread in a criss-cross.
Add 3 ice cubes left and right of the pot on the oven’s bottom to create more steam and place the bread on the third rack. Bake the bread for 45-50 minutes. Open the door completely after 20 minutes to release steam and close again. I leave the pot with water in the oven during baking time, but you also can take it out after opening the door.