Melt the yeast in lukewarm buttermilk. Fill the wide bowl with flour, add the yeast, salt and enough of the remaining buttermilk to knead the dough thoroughly. Rest the dough with the lid closed until it has doubled in size. Knead the dough repeatedly and place it in a large greased loaf pan. Let rise again briefly.
Turn the oven on to 240 °C and place the loaf pan in the oven. Place a saucepan with hot water on the bottom of the oven and brush the surface of the bread with water. After about 20 minutes, turn the heat down to 170 °C and bake the bread for another 40 minutes. Cool on a rack before eating!