Münsterländer Bauernstuten

We came back from vacation during the week so I wanted to make a bread that does not require long preparation times and can be done after work. I also wanted  it to be easy enough so my  kids could help. This recipe fit the profile, and even better, the bread came out really well and is probably my favorite white bread so far; what a lucky find. This recipe is for two smaller breads, perfect to make it with two little helpers.

For some reason I come across recipes all the time recently that use buttermilk instead of water. So does this 60/40 wheat/rye sourdough bread.

Sourdough

• 40g all purpose wheat flour
• 30ml water
• 5 wheat sourdough starter

Combine in a mixing bowl and stir well. Cover and let rest at room temperature for 16-18 hours. Because I don't make that many wheat sourdough breads I had enough starter for the whole batch as usual. So I just took 75g of the sourdough out of the fridge about 2 hours before starting the main dough to let it adjust to room temperature.

Main Dough

• Sourdough
• 300g (10 1/2 oz) wheat bread flour
• 200g (7 oz) light rye flour
• 500g (1 lb 1 5/8 oz) buttermilk at room temperature
• 20g (3/4oz)  fresh yeast - or 3 tsp Active Dry Yeast, 1 1/2 tsp of sugar and 75ml (2 1/2oz) of water, mixed and let stand for about 10 minutes
• 15g (2 tsp) salt

Dissolve the yeast in the buttermilk and stir into the sourdough. When using dry yeast just prepare as described and mix with the buttermilk. Next stir the flour in and finally the salt; make sure to mix it up well before you start the mixer. Using the dough hook mix for 4 minutes on low and another 4 minutes on medium speed (I set my Kitchen Aid mixer to 1 and then to 3). Place dough on a well floured surface, cover with linen cloth or towel and let rise for 20-30 minutes at room temperature.

Cut the dough in half, form both halves into ball shape and press them flat. Then fold the outer edge into middle and press it down. Go around the dough  until it has a round shape again. Repeat 3 or 4 times. Turn it around (seam down), cover with the cloth again and let rest for 15 minutes. Then turn seam side up, cover and let rest for a final 10 minutes.

Meanwhile preheat oven to 410°F (210°C).

Put parchement paper on a baking sheet and transfer both breads seam up onto it. Place on middle rack of the oven, spray a lot of water in and bake for 5 minutes. Then reduce temperature to 395°F (200°C) and bake for another 20 minutes.

Let cool on cooling rack.

Based on recipe by Bernd Armbrust, published by GU in the book "Brot".