Two-grain bread with buttermilk
4 servings
60 minutes
Two-grain bread with buttermilk is a fragrant, airy bread that combines rye and wheat flour. This combination gives it a rich flavor with a slight tang from the buttermilk. Historically, such breads were baked in Europe using simple yet nutritious ingredients. Butter adds softness while rye flour contributes density and a slight textural complexity. This bread pairs perfectly with soups, cheeses, or simply with butter and honey. It reveals its flavor best when warm, with a crispy crust and a soft, slightly moist crumb. Baking in the oven with steam achieves the right crust and structure, making it an ideal choice for home baking. Easy to make yet rich in flavor, this bread will be a great addition to any table.
1
Sift the flour. Mix all dry ingredients, add oil and mix with a mixer.
- Rye flour: 200 g
- Wheat flour: 300 g
- Baking powder (raising agent): 10 g
- Butter: 60 g
- Salt: 1 teaspoon
2
When it becomes 'sand', while kneading the dough with a mixer, pour in the buttermilk. Knead until smooth.
- Buttermilk: 250 ml
3
Shape the bread and place it on a floured baking tray.
4
Bake for 30-40 minutes at 250 degrees in a steam oven. If there is no steam oven, spray water on the oven wall 10 minutes after placing the bread.
