Buttermilk Bread with Spelt Flour
This bread is made from spelt flour and buttermilk and is leavened with baking powder instead of yeast so it can be prepared in only 10 minutes. The spelt flour gives it a chewy texture while the buttermilk keeps it moist and adds a slightly sour flavor.
Category: Bread
Source: www.einfachbacken.de
Equipment
| Casserole dish or springform pan |
Ingredients
| Spelt flour 630 | |
| Rolled oats | |
| Baking powder | |
| Baking soda | |
| Salt | |
| Sugar | |
| Buttermilk | |
| Water | |
| Olive oil | |
| Oil | |
| Sesame seeds | |
| Pine nuts | |
| Flour |
Instructions
Preheat oven to 220°C (convection oven: 200°C). Mix flour together with oatmeal baking powder and baking soda in a bowl. Add salt and sugar. Add buttermilk water and olive oil and knead into a smooth dough. Brush a casserole dish (Ø 26 cm) or alternatively a springform pan lavishly with butter.
Shape dough into a ball on a lightly floured work surface and place in the pan. Brush with a little oil and sprinkle with pine nuts and black sesame seeds. Cover the pot with a lid. Cover springform pan with aluminum foil. Bake for about 40 minutes. Remove lid or aluminum foil and finish baking for about 20 min. Let cool completely in the pan.
Nutrition
| Serving size: | 140.7 |
| Energy: | 357.5 |
| Ratio: | 2.5 |
| Carbohydrate: | 55.9 |
| Fat: | 9.2 |
| Protein: | 12.0 |
| Saturated fat: | 1.3 |
| Sodium: | 1057.8 |
| Sugar: | 3.5 |