Rieska
A quick, rustic rye-buttermilk round with a sturdy crumb, made for slicing, toasting, and pairing with butter, jam, or cheese.
Prep 10 min · Cook 40 min · Total 50 min · Makes 1 8-inch round loaf (8 servings)
Ingredients
- 1 cup stone ground dark rye flour
- 1 1/4 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 5 tablespoons cold unsalted butter, diced
- 1 cup buttermilk
Directions
- Set a rack in the center of the oven and heat it to 400 degrees F. Cover a baking sheet with parchment paper.
- Add the rye flour, flour, baking powder, and salt to a food processor, then pulse 5 times to mix. Scatter in the butter and pulse until the pieces are roughly pea-sized, about another 5 pulses. Pour in the buttermilk and pulse just until the dough gathers into a ball.
- Pat the dough into an 8-inch round. Bake until the bread is browned, about 40 minutes.