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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to evenly distribute the ingredients.
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.
Gradually add the foamy yeast mixture and the buttermilk mixture to the flour and salt. Mix until the dough starts to come together.
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.
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.
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.
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.
Meanwhile, preheat your oven to 190°C (375°F).
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.
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.
Serve as desired and enjoy the tender, tangy Munsterland Buttermilk Bread with butter, jam, or as a base for sandwiches.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 100 mg | 34% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 26.2 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 430 mg | 33% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
