Whole grain bread
4 servings
30 minutes
Bread made from coarsely ground flour is a return to the roots of European rustic baking. This aromatic, slightly dense bread features a crispy crust and a soft, porous crumb. The coarse flour gives it a rich, deep flavor with subtle nutty notes, while buttermilk makes the dough tender and slightly tangy, enhancing its distinctive taste. Historically, such bread was made in rural homes where the flour was not finely refined, preserving all its beneficial properties. Ideal for breakfast with butter and jam, it pairs wonderfully with cheeses and hearty soups. Simple to make yet rich in flavor, it becomes an indispensable element of home comfort.
1
Preheat the oven to 230 degrees.
2
In a large bowl, mix both flours, baking soda, and salt. Make a well in the center and pour in the buttermilk. Knead the soft dough.
- Wholemeal flour: 400 g
- Wheat flour: 200 g
- Salt: 1 teaspoon
- Soda: 1 teaspoon
- Buttermilk: 450 ml
3
Place the dough on a floured surface and knead until it forms a ball. Divide the dough into 2 parts and shape small disks 4 cm thick. Place on a floured baking sheet and make cross-shaped cuts on each disk, about 1 cm deep, without cutting all the way through.
- Wholemeal flour: 400 g
- Wheat flour: 200 g
4
Bake on the middle rack for about 15 minutes, then reduce the temperature to 200 degrees and bake for another 10 minutes until done and golden brown. Cool on the baking sheet and slice into thin pieces.