Munsterland Buttermilk Bread

“Posted for ZWT IV, Germany. From The New German Cookbook. This is a heavy, sticky dough which is best made with an electric mixer with a dough hook, or heavy duty food processor.”
2hrs 20mins
1 loaf

Ingredients Nutrition


  1. Combine the yeast, sugar, and 1/2 cup of the all purpose flour; add 1/4 cup of the buttermilk and blend.
  2. Let mixture stand covered for 15 minutes, till spongy.
  3. Add the remaining buttermilk, cream cheese (or quark), butter and salt and mix for about one minute.
  4. Add 1 1/2 cups of the remaining white flour and all of the rye flour and knead till smooth and elastic (about 3-5 minutes).
  5. Shape the dough into a ball and place in a well-buttered warm large bowl.
  6. With well-buttered hands, pat the surface of the dough so that it is nicely buttered, too.
  7. Cover with a clean, dry cloth and set to rise in a warm spot, till doubled in bulk (about 1 hour).
  8. When doubled, punch down dough, place on floured surfaceand work in as much dough as needed to make a very stiff dough. Once the dough is a good manageable consistency, knead hard for 5 minutes, till very springy.
  9. Shape the dough into a ball, dust all over with flour and place in a lightly buttered 8-inch round cake pan.
  10. Make a deep X-cut in the top of the ball of dough, cover with a cloth and let rise in a warm, dry spot for 30 minutes. Meanwhile, preheat oven to 400.
  11. Bake the bread for 30-40 minutes, till richly browned and hollow-sounding when thumped.
  12. Remove the bread from the oven and from the pan, set on a wire rack and cool to room temperature.
  13. Slice about 1/2 inch thick, using a sharp, serrated knife and serve.

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