Easy Sourdough Buttermilk Bread* with Prunes

Easy Sourdough Buttermilk Bread with Prunes

402 g sourdough starter (fed with a mix of the  whole wheat and rye flour)

1000 g buttermilk

520 g whole wheat flour

520 g dark rye flour

I combined the ingredients in a large mixing bowl and set the dough aside for an hour. Then I added 20 g salt and let it ferment from 8:30AM to 1:30 PM.

Proofed Dough

Then I put the dough into a flat pan and let it proof for 1hour and 30 minutes. Then I baked it for 480 F for 30 minutes. I left the bread in the oven for 15 minutes with the oven door ajar.

Proofed Loaf

Baked Loaf

Submitted to Yeastspotting.

*The bread was baked in Poland. Unfortunately the electric oven  does not have enough power to bake 100% dark rye sourdough bread in a loaf pan. So the only solution was to bake a flat loaf with just 50% of dark rye flour in the dough.

Whole Grain Flours by “Melvit”- wheat(left) and rye (right)

Whole Grain Flours by” Melvit”- wheat (left) and rye (right)

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