I needed buttermilk for a recipe but as usual, I only needed a small amount and since they only sell buttermilk by the litre, I was left with about 900ml of buttermilk that I didn’t what to do with.
A little google search later, I found this bread recipe, which sounded delicious. I added a bit more flour than the recipe called for because the dough was still quite wet and I also added a few seeds for the crunch and health benefits. It turned out beautifully with a dark, crispy crust (due to the honey and a ball of water I had placed on the sole of the oven) and tasted fantastic! It was the perfect match to my Smoked cardamom infused apricot jam!
Source: Home cooking at About.com
Makes a 2lbs loaf
1-1/2 cup buttermilk (375g)
3 Tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon baking soda
2 cups bread flour (I added 1/2 cup to that so in total 375g)
1 cup whole wheat flour (150g)
2 teaspoons yeast
50g nuts and seeds (optional)
- Place all the ingredients in the order above in the TM bowl.
- Mix 15 sec/37C/speed 3 to mix all the ingredients. If too wet or too dry, add flour/buttermilk accordingly.
- Knead 3 min. Tip out into an oiled bowl (take the bowl upside and free the blades to easily get the dough out). If any dough sticks to the blades, just whiz on speed 10 for 1 second and scrape the dough from the sides.
- Cover the bowl and leave to rest in a warm place for 1 to 2 hours until doubled in size.
- Shape the dough in 1 big or 2 smaller loaves and leave to rise for another hour in a warm place, covered with a tea cloth.
- Preheat the oven at 200C (fan oven) with an ovenproof bowl of water sitting on the sole.
- Score the top of the dough with a sharp knife a few times and bake for 30 minutes. Leave to cool on a rack.