Prep 15 mins
Cook 55 mins
This is an authentic German bread recipe found on chefkoch.de. My husband, being German, finds North American bread recipes to "sweet" for sandwiches. This bread is very good and quite healthy. You can use either white flour, whole wheat, ry or whole grain. I prefer using whole grain. If you substitute rye flour you may have to use more yeast and the rising time for the bread will also be longer. Preparation time does not include the length of time for the bread to raise. This a simple recipe and good for beginners.
- Warm the buttermilk, add the yeast and let stand for 10 minutes.
- Mix together the flour and salt.
- Add the buttermilk/yeast mixture and the "seeds". Mix well. The dough should be elastic, but not sticky. If necessary add more flour or milk until it reaches the correct consistency.
- Knead dough 10 minutes. Cover with a cloth and leave it to rise until it doubles in a warm place.
- Form a round loaf from the dough. Place on a greased sheet, cover and let it rise another 30 minutes.
- During this time, preheat the oven to 250°C and place an ovenproof dish with boiling water on the bottom of the oven.
- Once the oven has reached the correct temperature, place the bread on the middle rack and bake for 10 minutes. Reduce heat to 200°C and bake for approximately 45 minutes.
- Remove bread from oven and brush with cold water to create a shiny crust.
I actually screwed up this recipe but somehow was able to correct it in the end. I did not read the recipe completely - bad me! I measured everything precisely using the digital scale. I used 20 grams of dry yeast because I was taught to use 1/2 of the weight of cake yeast when using dry yeast. That worked out fine, but the dough was quite wet and I had to add more flour to make it workable. This is where I did not read completely and if I read completely I would have realized that dough should not be wet bur normal type of bread dough. My dough was still wet even with the additional flour but I proceeded. I did add 1 1/2 tsp raw honey to the dough to up the taste of seeds a bit. The dough expanded normally, but since it was still wet when I try to form into a round dough, it just spread out too much and I decided to make it into a long rectangular bread using a bread pan instead to contain the dough from spreading out too much. The bread is more dense than normally found in the US, but worked great for sandwiches. Loved the taste and I think the addition of honey is good in this. Thank you for posting this wonderful and different recipe using buttermilk and seeds.
Wonderful. The aroma seeped through the whole house while the bread cooked and my barbecue guests were ready waiting with their plates.The entire batch of two loaves (I doubled the batch) hadn't entirely cooled before they were totally consumed. Fresh yeast cakes are hard to find here, unlike Germany, so had to resort to dried yeast, but the end result was the same. I also added 1/2 cup of chopped sun dried tomatoes to the mix at the second rise, when I made it again a few days later for open sandwiches. A light dusting of grated Parmesan cheese over the glaze had finished off a very successful alteration to your recipe. Thank you
Excellent, excellent bread. I used 2 1/2 tsp of active dry yeast, which I proofed in a little water and flour and added to the buttermilk. I mixed all up in the bread machine, substituting 100 g rye flour and 100 g whole wheat for part of the bread flour. I also used ground flaxseed, because I could not find the whole seeds. All of this resulted in a nutty brown bread. I baked as two baguettes. I could not resist the aroma and cut into one while still warm. This made terrific sandwiches with ham and cheese. I later made this for a friend, who made croutons of the left-over bread that really wowed her dinner guests.