Ingredients
- White wheat flour525 g
- Rye flour350 g
- Buttermilk350 ml
- Warm water250 ml
- Dry yeast10 g
- Salt15 g
- Honey1 tbsp
- Caraway seeds1 tsp
- Bread spices2 tsp
Procedure
Dough:
Mix together the wheat and rye flours, dry yeast, salt, caraway seeds and bread spices in a bowl.
Add the buttermilk, warm water and honey.
Mix everything together and knead for five to seven minutes to form pliable and elastic dough.
Cover the bowl and leave the dough to rise until it doubles in volume, which will take about an hour.
Shaping and baking:
Place the dough onto a flour-dusted surface and shape it into a loaf.
Transfer it to a baking tray lined with parchment paper.
Cover the dough and leave it to rise for 30 minutes.
Heat the oven to 220°C.
Sprinkle the loaf with sifted rye flour, then cut a net pattern into it with a razor blade.
Bake the dark bread at 220ºC for 15 minutes, then reduce the temperature to 180ºC and bake for a further 50 minutes.
After baking, transfer it to a wire rack to cool.
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