I’m totally new when it comes to baking bread. For those of you who stop by regularly, you may remember the promise to myself to start baking bread as soon as I will be back in Amsterdam because I discovered how easy it is. Well, this is just what has happened and now that I have settled in again, I am proud to announce that I only just made my second one. I felt that this whole grain buttermilk bread would be an appropriate start as it is so basic and offers many possibilities to add some special ingredients. Already looking forward to trying it out with chopped walnuts! I may have to work on its look for the next time, but the crust turned out amazing. Just make sure to place it on a cooling rack right after you get it out of the oven – otherwise it will get too moist from the outside.whole grain buttermilk bread 250 g wheat flour 250 g whole grain wheat flour 250 ml buttermilk 1 pack (7 g) dry yeast 1 tbsp olive oil a pinch of salt 1. In a pan warm up the buttermilk and dissolve the yeast until there are no small lumps anymore. 2. Add the buttermilk-yeast mixture to the flour, add salt and olive oil and knead the dough until it comes off the mixing bowl. 3. Now cover the bowl and, at a warm spot, let it rise for about an hour or until its size doubled. 4. Shortly knead the dough again, form a ball and place it on the baking tray. Let it rise for another half an hour. 5. In the meantime, preheat the oven to 200°C. 6. Cut an about 3 cm deep (otherwise it will look like mine and this is not what you want) cross into the dough ball and bake in the preheated oven for about 30 mins. Then: knock, knock! When it sounds hollow, it’s done!