The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Buttermilk Bread from Ketex

CrustandCrumb's picture

Buttermilk Bread from Ketex

This will be featured regularly at our house. We've come to like breads made with buttermilk for adding the sour taste, softening the taste of the whole grain.

The bread works really well for sandwiches, although a loaf shape would be better.

Here's the link to the recipe in English (through Google translate) -

I have to hand it to Gerd Kellner, I've made close to eight of the breads on his site, all excellent. I can tell he really strives to be through and individualize his bread recipes.



isand66's picture

Beautiful looking loaf.  I love using buttermilk in bread as well.



hanseata's picture

But how on earth did you survive the contamination from the "polynuclear oatmeal"? And did you "spelled the meal" right?

Google translate is always good for a hoot! Unfortunately it also doesn't know that "Anstellgut" means mother starter.

For all who would like to try it without endangering their lives by radioactive oats: here is a better translation:

Buttermilk Bread  (2 breads à 850 g)


100 g medium rye flour
80 g water
10 g rye mother starter

Mix well and leave for 16 – 18 hours at room temperature.

Hot Soaker
120 g rye meal (medium grind)
60 g old fashioned rolled oats
60 g sunflower seeds, toasted
60 g flax seed
30 g millet
30 g spelt meal
22 g salt
360 g buttermilk

Pour hot buttermilk over hot soaker ingredients and let sit for 16 hours.

Final Dough
hot soaker
360 g bread flour
285 g medium rye flour
10 g rye malt
20 g fresh yeast
375 g buttermilk
rolled oats for topping

Knead dough ingredients for 7 minutes, let rest for 30 minutes. Add more buttermilk, if necessary.
Divide dough into 2 pieces á 850 g, shape into rounds, roll over oat flakes, then place in floured rising baskets.
When risen by 75%  (ca. 50 minutes) score, mist with water and place into preheated oven.
Bake at 240°C for 15 minutes, reduce heat to 180°C and bake for another 30 minutes. Don't forget to steam!

Happy baking,



Mebake's picture

Priceless, Karin!

:) :)


hanseata's picture

Khalid, you never know - we bakers are an endangered species. Not only burns, but now even threatened by polynuclear oats... :)

CrustandCrumb's picture

Hi Karin, some of the translations were strange. No matter referencing multiple sources (including yours thank you!), my food German is improving. Thanks for your more accurate translation. I'm sure this will help everyone who will try this recipe.



hanseata's picture

I'm happy to help out.


CrustandCrumb's picture

Hi Ian - yes, buttermilk recipes are becoming a favorite at our house. What I liked about this one is that you can taste the grain and the buttermilk.