BUTTERMILCH DREI-KORN BROT UND BRÖTCHEN
(Buttermilk Three Corn Bread and Rolls)
450 grams all purpose flour
42 grams fresh yeast (or 1 1/2 pkg )
300-350 ml lukewarm buttermilk
1 1/2 teaspoons salt
50 grams linseed
2 tablespoons sesame seed
50 grams sunflower seed
1 teaspoon caraway seed
1 teaspoon coarsely ground cardamom
Butter/margarine for baking sheet
Cardamom seed for sprinkling over bread
In large mixing bowl, put flour making a well in the center. Crumble yeast into
well, pour in buttermilk. With fork, stir till smooth, cover and let rest for 20
minutes.
Add salt, linseed, sesame seed, sunflower seed, caraway and coriander, and knead until you
have a smooth dough. Shape into ball, place in greased bowl, cover and let rise
until doubled in bulk, about 45-60 minutes.
Punch in dough and give it another good kneading. Shape into loaf, place on
greased--and sprinkled with corn meal--baking pan, or place on corn-mealed wooden board;
with sharp knife make several cuts diagonally across bread, brush with water and sprinkle
with cardamom seed. Cover and let rise again for another 45 minutes.
Preheat oven to 400F. Place a fireproof bowl with boiling water in oven to provide steam.
When dough has risen, push the loaf onto the hearth or slide in the baking pan. Bake
40-45 minutes until tapping on bottom of loaf sounds hollow. If you want a
'crisp' bread crust, have a mister ready and about every ten minutes quickly mist the
sides of the oven and also the bread.