The Art of Home Education – * – Invision Education

Let the journey be shaped by the curiousity of the child…

Spelt/Rye Buttermilk Bread

I have been trying something new. After eating a bread made using a recipe from a friend (you can find it here) for some time we wanted to add probiotics to our diet. We started using this recipe two weeks ago and we really like this one. It says something, because all my boys are picky eaters. The bread is like the bread we are used from the Netherlands.

What I also like about using this recipe is that it takes me in total 2 hours to bake this bread. 15 minutes max of making the dough, an hour for the rise and 45 minutes to bake it.

Spelt/Rye Buttermilk Bread

Ingredients
150g (5 1/4oz) buttermilk
230g (8oz) lukewarm water (I use 130g(4 1/2oz) hot water and 100g(3 1/2oz) tapwater)
50g (2 3/4oz) dark rye flour
450g (15 3/4oz) wholemeal spelt flour
2 teaspoons dried yeast
1 teaspoon unbleached seasalt
20g (3/4oz) olive oil

Instructions
1. First add the buttermilk and the water into the bowl of a stand mixer. Then add flours, yeast, salt and olive oil. Make sure that the salt doesn’t touch the yeast. i allows add it to the flour.
2. With a dough hook, mix on speed 1 for 1 minute, until all ingredients are well combined.
3. Increase speed to 2 and continue to mix/knead for 4 to 5 more minutes. This is a really sticky, wet dough – don’t be tempted to add more flour!
4. Scrape and pour dough into a greased and/or floured bread tin. Leave to rise for 1 hour or until the dough has doubled in size. I usually pop mine in the microwave (not turned on) with a cup of boiling water. This provides temperature and steam to help with rising. Depending on the temperature and your yeast, you may need more or less time. Check your dough every 15 minutes to see how it’s going (and just be patient if it’s cold!).
4. Pop the dough in the oven (pre-heated to 180°C/350°F) and bake for 45 minutes (or until golden brown and it sounds hollow when tapped on the bottom).
5. Remove from the pan and allow to cool on a wire rack before slicing. I always fold my bread in a tea towel so it can cool evenly and the crust won’t get hard.

Spelt/Rye Buttermilk Bread

I got the inspiration for this recipe from Cook Clean Craft and adjusted it a little to our needs. The original recipe is a white buttermilk bread recipe.

Advertisements

One comment on “Spelt/Rye Buttermilk Bread

  1. Pingback: Our Program | The Art of Home Education - * - Invision Education

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s