Farm Bread with Buttermilk

For the farmer’s bread with buttermilk, first make a dough from 200 g rye flour, the wholemeal meal (you can also do without), the warm water and the ripe sourdough, dust with a little flour and leave in a baking bowl for 24 hours.

Then let the yeast dissolve in buttermilk and knead it together with the dough and again with 250 g rye flour and 1 tsp salt to a dough.

Form round loaves, sprinkle the top with rye flour and place on a greased baking sheet. Let rise for about 20 minutes. Bake in the oven at 250 °C for 15 minutes with a cup of water, then reduce the temperature to 180 °C and continue baking the farmhouse bread with buttermilk for 40 minutes.

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