I like to bake this buttermilk bread when there is a lot of buttermilk left over from churning. It is light and fluffy and tastes simply delicious. If you like, you can add honey to the dough.
1 kilogram of spelt flour, type 1050
1 cube of fresh yeast (42 grams)
660 millilitres of buttermilk
110 grams of butter, soft
1 tablespoon of salt
2 tablespoons of honey, optional
1. Sieve the spelt flour into a bowl and make a well in the centre.
2. crumble the yeast into the hollow and mix with some of the slightly warmed buttermilk.
3. Add the salt, butter and buttermilk.
4. Stir everything together well.
5. Optionally add the honey.
6. Knead the dough well by hand, shape into a ball and leave to rest in a warm place for 1 hour.
7. After the resting time, knead the dough briefly on flour, shape into a loaf and leave to rise again for 1 hour on the baking tray.
8. Cut once or several times after the resting time.
9. Bake in the preheated oven at 200-220 ° C for 40-50 minutes.
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