Crispy Buttermilk Bread from the Römertopf – Simple & Rustic
This crispy buttermilk bread from the Römertopf is my absolute favorite when it comes to fresh, homemade bread. As a little cat with a passion for good food, I know: a bread that is perfectly crunchy on the outside and wonderfully fluffy on the inside needs no complicated ingredients. Just flour, fresh yeast, a pinch of salt, and, of course, the deliciously tangy buttermilk. The Römertopf clay pot creates a special baking environment, allowing you to achieve results like those from a professional bakery even without a pro oven. It’s incredibly easy to make, requires no tricky kneading techniques, and smells heavenly throughout the apartment. Who needs store-bought bread when you can conjure up this treat in just a few simple steps? Grab your clay pot and get started—your kitchen will turn into a little bakery!
Ingredients
Preparation
First, dissolve the fresh yeast (10 g) in the lukewarm buttermilk (300 ml) until no lumps are visible. Meow, that’s quick!
In a large bowl, mix the wheat flour (400 g) with the sea salt (10 g).
Add the yeast mixture to the flour and stir everything roughly with a spoon into a dough – don't be surprised, the dough can be a bit sticky.
Soak the Römertopf briefly in water and then dust it with a little flour.
Fill the dough into the prepared Römertopf, close the lid, and place it in the cold oven.
Bake at 220°C (top/bottom heat) for about 50 minutes, then remove the lid and bake for another 10 minutes to make it crispy.
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Nutrition Information
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