For the buttermilk bread, preheat the oven to 250 °C. The buttermilk should be at room temperature. Add lukewarm water and dissolve the yeast in it. Now put everything together in the kneading machine and knead to a medium-stiff dough.
The kneading time is about 15 – 20 minutes. The dough should bubble slightly in the bowl, a sign that the gluten has set free and is binding the dough. Once the dough is ready, knead it a little more dry by hand, cover with a linen cloth and let it rest for about 20 minutes.
A bread basket with rye flour, dust well. Then beat the dough together and shape it into a long or round loaf and place it in the dusted basket and cover it.
Before shooting, put boiling hot water in a fireproof bowl in the oven to create steam when shooting.
Now turn the dough onto the hot stone, cut the bread, diagonally with a sharp knife several times and stipple the bread with a stipple roller.
Now put the bread into the oven at 250°C. With a spray bottle again neatly spray water into the baking tube about 3 minutes the steam on the bread leave.
After about 3 minutes, remove the water from the oven, return the oven to 190°C and bake for about 60 minutes.