Miele H6200B User Manual download pdf (Page 125)

Buttermilk bread

Ingredients

1/2 cube of fresh yeast (21 g)

300 ml lukewarm buttermilk

375 g strong white flour

100 g rye flour

1 tbsp wheat bran

1 tbsp linseeds

1 tsp sugar

2 tsp salt

1 tsp butter

For glazing

Buttermilk

Method

Dissolve the yeast in lukewarm milk.

Then add to the white flour, rye flour,

wheat bran, linseeds, sugar , salt and

butter and knead to a soft, smooth

dough. Cover the dough and place in

the oven to prove for approx.

30 minutes using Conventional heat at

35 °C.

Lightly knead the dough then shape

into a long loaf. Place in a greased loaf

tin (approx. 30 cm). Cover and prove

for a further 20–30 minutes in the oven

using Conventional heat at 35 °C.

Slash the top of the loaf, brush with

buttermilk and bake until golden.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

2

Temperature 170 - 180 °C

Amount of water approx. 200 ml

Shelf level 1

1st burst of steam 5 minutes after

starting the

programme

2nd burst of

steam

After another

10 minutes

Duration 45–55 minutes

Recipes

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