Buttermilk sourdough loaf
- Put the buttermilk with the dried yeast and and honey into the blender jug and, with the measuring beaker in place, heat for 3 minutes/speed setting 1/37 °C.
- Add both types of flour, the sourdough and 2 teaspoons of salt, and, with the measuring beaker in place, knead with the knead button/2 minutes.
- Cover and allow the dough to rise in the blender jug in a warm place. Line a loaf tin with baking paper and add the dough. Cover and prove again for approximately 1 hour. Pre-heat the oven to 180 °C.
- Put the buttermilk loaf into the oven and bake for 1 hour. Then remove the loaf from the oven, allow to cool in the tin for 10 minutes, then turn it and allow to cool completely.
If you like your bread to be a bit tangier, mix 1 teaspoon of spices into the dough (e.g. aniseed, caraway, fennel and fenugreek).
To ensure that the greaseproof paper is not too rigid and fits into the loaf tin well, crumple the paper into a ball and then smooth it out again. This makes the paper softer and makes it easier to line the tin.
Bon appétit with Monsieur Cuisine