50 grams of yeast
3 dl of buttermilk
4 dl of warm water
290 grams of whole grain flour (Grahamsmel)
110 grams of oats
700-800 grams of White flour
3 tablespoons of sugar
2 teaspoons of salt
50 grams of walnuts
25 grams of hazelnuts
Making Nutty Buttermilk Bread
Crumble the yeast into a baking bowl. Add warm water to the buttermilk so that the fluid is lukewarm, and poor into the baking bowl. Mix the water and the yeast. Add whole-grain flour, oats, half of the white flour and salt and sugar. Add the nuts. Stir and add flour until it starts releasing the bowl.
Scoop out the dough from the bowl onto a floury surface and knead with more and more flour until you are able to shape it. Don’t add to much flour as the dough should not be a hard ball. If you are afraid the dough is too sticky, just cover it in flour until you are able to shape it with your hands. Preferably it should be round before its put back into the bowl. (Tip: add a little oil to the bowl and smear it out, this way the dough releases more easily. Cover the bowl with a dishcloth and let the dough rise in a sink filled with warm water for 1 hour.
After it has risen, and believe me it will (remember to use a big enough bowl, seeing as it will at least double in size!!), you add it back to your floury baking surface, shape into two breads, I made one round and one rectangular. (You can also part the dough in 3 and use 3 baking forms. Let the breads rise for another 30 minutes on a baking tray covered in baking paper. Remeber to cover the breads with a dishcloth.
Brush the breads with water before you bake them in an oven preheated to 220 degrees celcius for 30 min.
Take out and let cool before making yourself a slice of bread.