Munsterland Buttermilk Bread
Discover the rustic charm of Munsterland Buttermilk Bread, a hearty, homemade loaf that combines tangy buttermilk, rich butter, and a gentle sweetness for a perfectly balanced flavor. This traditional recipe shines with its straightforward method, delivering a tender, golden crust and a soft, elastic crumb. Ideal for beginner and seasoned bakers alike, the dough is kneaded to perfection and rises twice for a beautifully airy structure. Whether enjoyed warm with a pat of butter, toasted with your favorite spread, or as a base for gourmet sandwiches, this versatile bread is sure to delight. With minimal ingredients and just 20 minutes of active prep time, Munsterland Buttermilk Bread is the perfect addition to your baking repertoire. Keywords: buttermilk bread recipe, homemade bread, traditional yeast bread, tangy bread, easy bread recipe, rustic bread.
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Ingredients
- 500 grams All-purpose flour
- 300 milliliters Buttermilk
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 10 grams Salt
- 30 grams Unsalted butter
- 50 milliliters Warm water
Directions
Step 1
In a small bowl, dissolve the active dry yeast and granulated sugar in warm water (approximately 38–43°C / 100–110°F). Let it sit for 5–10 minutes, or until it becomes foamy.
Step 2
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to evenly distribute the ingredients.
Step 3
In a heatproof container, gently warm the buttermilk until it is lukewarm (not hot). Add the softened unsalted butter to the buttermilk and stir until combined.
Step 4
Gradually add the foamy yeast mixture and the buttermilk mixture to the flour and salt. Mix until the dough starts to come together.
Step 5
Transfer the dough to a floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time, as needed.
Step 6
Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it doubles in size.
Step 7
After the first rise, punch down the dough to release the air and shape it into a loaf. Place the loaf into a greased 9x5-inch loaf pan.
Step 8
Cover the dough again with the kitchen towel and let it rise for another 30–40 minutes, or until it has risen slightly above the edge of the pan.
Step 9
Meanwhile, preheat your oven to 190°C (375°F).
Step 10
Once the dough has finished its second rise, bake it in the preheated oven for 35–40 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and allow it to cool for 5 minutes in the pan. Then, transfer it to a wire rack to cool completely before slicing.
Step 12
Serve as desired and enjoy the tender, tangy Munsterland Buttermilk Bread with butter, jam, or as a base for sandwiches.
Nutrition Facts
| Serving size | (910.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2268.5 |
| Total Fat 40.8g | 0% |
| Saturated Fat 21.6g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 100.5mg | 0% |
| Sodium 4270.5mg | 0% |
| Total Carbohydrate 406.7g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 26.2g | |
| Protein 61.8g | 0% |
| Vitamin D 160.9IU | 0% |
| Calcium 430.2mg | 0% |
| Iron 23.3mg | 0% |
| Potassium 960.1mg | 0% |
Source of Calories