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It is….*drum roll*…World Bread Day!

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World Bread Day '07

Zorra from kochtopf called upon bakers to unite and bake bread on this day, World Bread Day. I am taking part with a recipe for buttermilk bread – a light rye made with sourdough.

Buttermilk Bread

To German bakers the algebraic looking term “60/40” (sometimes “40/60”) refers to a bread made from 60% wheat and 40% rye, yielding a mild everyday loaf. I don’t think there has ever been a bakery in this country that did not offer at least three variations on the 60/40-theme. The inclusion of sourdough is a prerequisite as the healthy dose of rye flour would suggest. Just recently I learned that the artisanal credo “more water, less yeast”, that I had embraced quickly and made my own, does not apply to a wide range of German-style breads.

More often than not bakers prefer to make a firm dough, increasing the dough’s stability, and make sure the bread gets a good lift in the oven by addding a high quantity of yeast. This type of bread benefits from maximum development of the gluten-structure during kneading. And looking at the crumb pic, I think I should have given the dough a few extra turns.The finished loaf has a moist compact crumb and makes a sublime work-/school-/takeaway-sandwich.

Buttermilk Bread

Rye sourdough:

  • 85g rye flour, Type 1150
  • 125g water
  • 1 tsp (10g) of mature rye sourdough, hydration: 100%


  • Rye sourdough
  • 290g strong white flour, Type 1050
  • 105g rye flour, Type 1150
  • 100g warm water
  • 100g warm buttermilk
  • 11g fresh yeast
  • 9g salt
  1. Stir the buttermilk, water, salt and yeast into the sourdough. Add the flours and mix to a “shaggy” mass. Let rest covered for 10 minutes.
  2. Knead on 2nd speed for 3-5 minutes. The dough will be sticky but rather firm.
  3. Let rest at room temperature for 40 minutes.
  4. Shape round. Proof for 45-60 minutes at room temperature.
  5. Heat oven to 230°C. Upturn the dough and lightly press together on two adjacent sides, so the loaf will be slightly oval. Slash the dough as desired. Use a bold pattern as the bread will tear open in the oven vigorously.
  6. Bake for 40 minutes. Reduce temperature to 210°C after 20 minutes.

Source:“Brot, Brötchen, Snacks”

Written by theinversecook

16 October 2007 at 02:06

Posted in Uncategorized

9 Responses

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  1. Sieht absolut zum Anbeißen aus – sehr gelungen :-)

    Petra aka Cascabel

    16 October 2007 at 15:49

  2. Yummie, genau ein Brot nach meinem Geschmack. Meine Brotbackliste ist bereits kilometerlang, aber dies kommt sicher auf die Liste.

    Danke fürs Mitmachen am World Bread Day.


    16 October 2007 at 18:32

  3. I never get an invite on these things!



    16 October 2007 at 23:55

  4. Shame, Jeremy. My invitation was printed on gold foil and there was glitter in the envelope. Teehee. Of course you’re invited. –Invitation inside–


    17 October 2007 at 01:05

  5. Am I too late, I am still at work and won’t bake till Saturday?


    17 October 2007 at 02:58

  6. Looks delicious. I think I may have to try this recipe at some point.


    17 October 2007 at 05:32

  7. @ k.: Thanks, please do. Next time I make this loaf, I think I will go for an all-sourdough version. It will be totally different, but probably taste fine.

    @ Jeremy: Nah, never too late, Zorra only recieved 100 mails up to now :-) Actually, I do think the closing date is today. Hurry up.


    17 October 2007 at 13:03

  8. @Jeremy, you are cordially invited to join World Bread Day ’07 After Hours Party:

    Nils of course, too! :-)


    24 October 2007 at 18:54

  9. Ich habe gestern dein Brot für die WBD ’07 After Hours Party nachgebacken:
    Herzlichen Dank für das tolle Rezept. Die Hälfte ist beinahe schon verputzt.


    26 October 2007 at 11:50

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