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No Sourdough, Buttermilk! Easytastybread

Picture of No Sourdough, Buttermilk! Easytastybread
This Instructable shows how to make an easy, tasty, sourdough-free bread. It does contain

a) yeast
b) kneading
c) some waiting (from weighing the ingredients to taking it out of the oven, this takes about 2.5 - 3 hours. And it's too hot to eat, then!)

On the pro side, you can individualize it using different sorts of flour (I'm not an expert on gluten-free, but maybe that'll work too!) or grains or ground grains. This will give you guidelines as to what will probably work. I've tried this with wheat, rye, spelt, buckwheat, wholemeal or regular, it works all fine with me (see step 1 on rye, though).

As with any sort of bread-making or bread-baking, much depends on where you live (altitude, climate). I live in Germany, so what I'm talking about here applies to those conditions (and products!). This also means that measures in this Instructable are metric and Celsius; I'll try to find correspondent US measures for you.
 
 
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Step 1: Ingredients

Picture of Ingredients
You'll need the following:

- 750 gr (26.46 oz) flour.*
- 500 ml (16 2/3 fl oz) buttermilk, handwarm
- 3 teaspoons sea salt, moderately heaped
- 1 packet PLUS 1 teaspoon dry yeast**
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar

Prepare all the ingredients to be at hand and at room temperature except for the buttermilk, which should be around 35° Celsius (~95° F) or: nice and warm to the touch. I heat the buttermilk on the stove, where you might notice a slight aggregation of the "white gooey liquid" separating itself from a yellowy, watery liquid. I hope the picture explains that one better... but anyway, you can re-mix it with a spoon or whisk if that happens. Closely watch the temperature and don't measure it when those two liquids are separate, because the white will be cooler than the yellow. Don't ask me why...

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* In the baking process pictured here, I use and mix buckwheat ground grains and wholemeal flour, wheat wholemeal flour, and regular spelt flour (type 630 for German users). You can also use rye flour or rye wholemeal flour, but it should not exceed 50% of the flour used, since it's quite heavy and the yeast probably won't suffice to let it rise.

** here in Germany, yeast packets contain 7 gr (0.25 oz) dry yeast and the packaging says "for 500 gr flour" (17.64 oz). This is the size I use. I have not tried this recipe with fresh yeast, packets of which contain 42 gr (1.5 oz) of fresh yeast over here.
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nutellamonster (author) 4 years ago
@kenbo0422 - thanks! I hope this will give even more people a start on trying this recipe!
Pazzerz4 years ago
There is about 4 cups to a pound (16 oz) of flour, so your weights come out to about 6 1/2 cups of flour.  We usually measure by volume, not weight. :)  And the buttermilk comes out to a cup.  So, for those of you who want to try this and were maybe a little concerned about the measurements, this is what you'll need to use.
nutellamonster (author) 4 years ago
Thanks! Glad you like it! And I like you picture, did you do it in front of a mirror or did someone else take it? ;-)
J@50n4 years ago
Great ibe! i like the title!
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