500g bread ﬂour
250g plain ﬂour
7g dried yeast
7g Murray river salt
Preheat the AEG ProCombiPlus™ Steam Oven using the Bread Proving function.
Pour the buttermilk into the bowl of an electric mixer ftted with a dough hook.
Combine the ﬂours and gently sift over the top of the buttermilk.
Add the yeast and mix on a low speed until a rough dough is formed.
Add the salt and mix on medium for a further 15 minutes.
Shape into a large ball and turn out into a stainless steel bowl.
Place in the oven on the Bread Proving function for 30 minutes, until doubled in size.
Divide the dough into two equal portions and place into baking tins lined with
Prove again for 25 minutes until the dough reaches the top of the tins.
Remove the dough from the oven and set to 180°C on the Bread Baking function.
Once the desired temperature has been reached, return the tins to the oven and bake
for 30 minutes.
...this is perfect for breakfast, served warm with fresh butter...