A dark, airy and tasty bread made from sour milk as a result of coagulation of milk with lactic acid during the preparation of curd.
Preparation time 20 minutes .. Rising 2×45 minutes .. Baking 30 minuten
- 600 g dark flour
- 5 g dried yeast or 10 g fresh yeast
- 340 ml cold sour milk (20°C)
- 20 g butter
- 12 g salt
Add all the ingredients together. Knead by hand until a smooth dough (about 20 minutes), or 10 minutes in a food processor or in a bread machine. Cover the dough with plastic wrap. Leave for 45 minutes at room temperature.
Press the dough with your hands and knead for roughly 2 minutes. Leave the dough to the desired shape and place in a greased baking tin. Cover with plastic and let rise for another 45 minutes until it has doubled. Just before baking, you may brush the bread with milk and sprinkle with sesame and linseed if desired.
Preheat the oven to 220°C (hot air ovens -20°C) and bake 30 minutes. After baking, let the bread cool on the grid.
Leave a Reply