Buttermilchbrot (With Caraway Seeds)

Since my quark-making adventure, I had about half a litre of good-quality buttermilk left over, as well as a nugget of fresh yeast from making stollen. I decided to make a loaf of buttermilk-based rye-wheat bread, since it could be left to its own devices for the most part and I was quite busy with studying. I added some caraway to complement the hearty flavour of rye and to contrast  the tanginess of the buttermilk. I love caraway in rye! Then again, I love caraway in a lot of things. It really goes down very well in this particular recipe.

As well as having a complex flavour, this loaf also has a great, porous crumb that's still dense and moist. It would make an ideal partner with a stew (especially a cabbage-based dish) or in wedges with soup- or with a firm sharp cheese on top. I think I'll try a variation with coriander seed, or maybe cumin, and also try replacing the rye with spelt or another whole grain. The recipe might even work well with kefir instead of buttermilk. 

Buttermilchbrot
From chefkoch.de

450 g. Buttermilk
21 g. Fresh yeast, or 2 1/2 Tsp. active dry yeast
340 g. Bread flour
200 g. Rye flour, dark or medium
1 TBSP Vinegar, preferably apple cider vinegar
1 TBSP Salt
1-2 TBSP Caraway seeds, optional

Mix the yeast and buttermilk to dissolve it. Add the vinegar and both flours and mix until cohesive. Add the salt and knead for 5-10 minutes to form a dough, along with half of the caraway seeds if using.

Let rise covered for 30 minutes. Form a loaf and sprinkle with the other half of the caraway seeds if desired. Otherwise, dust with flour. Let rise covered until doubled.

Preheat oven to 200℃. Cut the loaf with slits around the sides so that it can expand in the oven. Bake for an hour, adding steam after 10 and 20 minutes with a spray bottle of water for an extra crispy crust. Let cool for at least an hour before cutting.