INGREDIENTS

makes 1 loaf

• 1 tablespoon dry yeast

• 120 ml (1/2 cup) luke warm water.

• 150 ml buttermilk (3/4 cup)

• 450 g (3 1/2 cups)r of all-purpose flour

• 50 gr (1/2 cup) of rye flour (you can substitute with spelt or wholemeal)

• 1 tablespoon of honey or barely mat syrup

• 1 1/2 teaspoon salt

HOW TO

1. Dissolve the yeast in the water. Leave to rest for 10 minutes, until it appears frothy.

2. In a large bowl mix the flours with the of honey or barley malt syrup, the buttermilk and the yeasted water. Knead well for about 5 minutes, then add the salt. If you the dough is too dry, add a few tablespoons of water. It it’s too wet, sprinkle a little flour and keep kneading until the dough is smooth and silky. As all flours vary slightly, don’t be alarmed if you need to make adjustments to achieve the right texture. Let your instinct guide you and you will not go wrong.

3. Leave the dough to rest onto a floured sheet of grease-proof paper for 30 minutes.

4. After its rested, the dough will appear smoother and very elastic. Gently stretch it in the shape of a rectangle and fold it onto itself three times. Put the dough in an oiled loaf tin, cover with oiled cling wrap and bulk-prove until doubled in size. This will take 1 1/2 to 2 hours, according to the temperature in your house. The cooler it is, the longer it will take.

5. Preheat you oven to 200 C (390 F).6. Glaze the top with  egg wash made with 1 beaten egg mixed with 2 tablespoons of milk,  and bake for 25/30 minutes. Allow to cool in the tin for 30 minutes before lifting the bread out (or it may tear!), then rest on a wire rack until completely cool.

Posted by silviascucina on July 17, 2011Silvia’s Cucina is on Facebook , Twitter and Instagram