Buttermilk is a great ingredient in baked goods. It gives baked goods a rich, rich, buttery flavor, but does not add calories, unlike milk and cream. The acidic properties of buttermilk provide excellent crumb structure and dark bread crust.
It is necessary
-
- Buttermilk Irish Soda Bread
- - 250 g of plain white flour;
- - 250 g of wholemeal flour;
- - 100 g of oatmeal;
- - 1 teaspoon of baking soda;
- - 1 teaspoon of salt;
- - 25 g butter;
- - 500 ml buttermilk.
- Buttermilk Oat Yeast Bread
- - 1 1/4 cups oatmeal;
- - 1 glass of boiling water;
- - 2 teaspoons of active dry yeast;
- - 1/4 cup warm water;
- - 1 1/2 cups buttermilk
- - 1/2 cup vegetable oil;
- - 1/2 cup brown sugar - 1 cup wholemeal flour
- - 4 cups of plain white wheat flour;
- - 2 teaspoons of salt.
Instructions
Step 1
Buttermilk Irish Soda Bread Preheat oven to 180C and dust a baking sheet with flour.
Step 2
In a large bowl, combine dry ingredients - flour, baking soda, salt, cereal. Cut the butter into small pieces and rub into the dry mixture. Pour in the buttermilk and gently, with your fingertips, gently knead the dough.
Step 3
Form into a round loaf 20 centimeters in diameter. Place the loaf on a baking sheet and make a deep cross-shaped cut in it. It was believed that this is a sign that fairies leave. However, such an incision helps the dough to bake.
Step 4
Bake the bread for 30-35 minutes. If after this time, when tapping on the bottom of the loaf, you do not hear that dull sound, which clearly indicates that the bread is baked inside, then turn the loaf over and leave in the oven for another 3-5 minutes.
Step 5
Remove the bread, place on a wire rack, cover with a clean towel and let cool. Do not store such bread for a long time, it is especially good when fresh.
Step 6
Oatmeal yeast bread with buttermilk Pour oatmeal flakes into the bowl of the food processor and pour boiling water over them, stirring with a hook attachment until the water is absorbed.
Step 7
Pour yeast into a cup of warm water (35-40 ° C) and leave for 5 minutes. Add vegetable oil, sugar and buttermilk to the yeast. Combine the flour with the oatmeal, pour in the buttermilk with yeast and, at low speed, using a hook attachment, replace the dough. Knead it for at least 15-20 minutes. It should be very, very sticky - that's okay and good. Don't add flour to it!
Step 8
Grease a bowl with vegetable oil and put the dough in it, you can cover it with a towel, but more conveniently with plastic wrap. Leave the dough for 1 hour. During this time, the dough will double.
Step 9
Roll out the dough into a rectangle, cut it in half, and fold each new rectangle like a fold - a large part in the middle and two folds. Roll each rectangle into a roll for two loaves. Place the loaves in tins or on a floured baking sheet, seam side down, leave for another 30-40 minutes to rise. Spray the surface with water or moisten it with a brush, sprinkle with oatmeal and put in an oven preheated to 190 ° C. Bake for 30-40 minutes. Ready bread, if you knock on it with the handle of a knife, makes a distinct dull sound.
