We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Buttermilk wholemeal overnight bread

In the interests of taste and timesaving I made these loaves, 4 small, with buttermilk and bulk proofed overnight. The hydration of this bread is higher than normal to make a lighter loaf. Try adding sesame seeds prior to baking. Gorgeous.

Like this? Share it with your friends.


Report abuse

Ingredients

1200g Strong wholemeal flour

1080g Buttermilk

24g Salt

4g Active dried yeast (the yellow tin)

Method

1. Mix all the ingredients into a large container until no dry flour showing.

2. Tip dough out onto the workbench and form into a rough ball.

3. Oil the walls of the container with vegetable oil and please the dough back into it.

4. Cover loosely with a lid or a plastic bag and rest overnight. 12-14 hours.

5. Knock back and divide into four pieces. I did 3 at 650g and what was left.

6. Mould into a ball and rest on the bench for 20 minutes.

7. Mould into the final shape and place on a baking tray.

8. The final proof will be in the region of 2 hours.

9. Bake for 25-30 minutes at 230°C.

 

 

Added by: Doughtastic - Graham


Tags: Wholemeal Bread

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.

Important note: Orders containing 10 sacks or more will be delivered by pallet.

Deliveries

Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.

Keep safe and well

The Shipton Millers