Horseshoe Bread with Buttermilk for World Bread Day 2025
Pane-bistecca
I baked the horseshoe bread with buttermilk WBD 2025 for the 20th anniversary of World Bread Day by Zorra on Kochtopf. Congratulations! This is a very special blog occasion!
I like dark breads, such as whole grain or rye, because they have much more bite than white breads. I added buttermilk to this one after the yogurt bread tasted so great.
Zorra says: “Bread is much more than just a staple food—it is culture, craftsmanship, and history all rolled into one. A few simple ingredients can be used to create countless variations: crispy sourdough breads, light rolls, savory specialties, and sweet classics.” Yes, for me, baking bread is almost like therapy—it feels so good, and then you get to eat it!
You can never have enough bread, according to my brother-in-law. He prefers to buy fresh bread from a wood-fired bakery, but unfortunately we don’t have that “luxury” in Asia. That’s why I try to be as versatile as possible. I realize that we’ll never be able to achieve the professionally crispy crusts we love with our household ovens, but with a few tricks and some practice, we can get pretty close.
I like dark breads, such as whole grain or rye, because they have much more bite than white breads. I added buttermilk to this one after the yogurt bread tasted so great.
Zorra says: “Bread is much more than just a staple food—it is culture, craftsmanship, and history all rolled into one. A few simple ingredients can be used to create countless variations: crispy sourdough breads, light rolls, savory specialties, and sweet classics.” Yes, for me, baking bread is almost like therapy—it feels so good, and then you get to eat it!
You can never have enough bread, according to my brother-in-law. He prefers to buy fresh bread from a wood-fired bakery, but unfortunately we don’t have that “luxury” in Asia. That’s why I try to be as versatile as possible. I realize that we’ll never be able to achieve the professionally crispy crusts we love with our household ovens, but with a few tricks and some practice, we can get pretty close.
Ingredients
For one large horseshoe loaf of approx. 1.3 kg (or 2-3 smaller loaves)
350 g Whole meal Flour
180 g Rey Flour
200 g Bread Flour
30 g Sunflower and Pumpkin Seeds
600 ml Buttermilk
1 1/2 tsp Salt
15 g Dried Yeast
Instructions
1
Step 1
Mix the three types of flour with the salt. Then mix the dry yeast into this mixture.
2
Step 2
Gently warm the buttermilk, but make sure it only becomes lukewarm and does not boil!
3
Step 3
Now mix the buttermilk into the flour and knead the bread well, in the machine for about 10 minutes, by hand for a good 20 minutes.
4
Step 4
Cover the dough bowl with a cloth (I cover it with a shower cap first) and let it rise for 2 hours; it will double in size.
5
Step 5
Preheat the oven to 250°C. Place 2 baking sheets in the oven to heat up.
6
Step 6
Place the dough on a floured surface and shape it into a long roll, then twist the roll. Cover with a cloth and leave to rise for another 20 minutes.
7
Step 7
Place the dough on the upper baking tray and pour 100 ml of hot water into the other tray. Spray the oven walls with a flower spray bottle to create steam.
8
Step 8
Bake for 10 minutes at 250°C, then release the steam, remove the lower water tray, reduce the oven temperature to 200°C, and bake for another 30 minutes.
Notes
Here is the round up of this Event with 56 Bakers in 12 Countries!And here are my contributions from previous WBDs:
Quick Whole meal Bread Rolls 2024
Italian Breakfast Bread Rolls 2023
Grain Baguettes 2022
Flaxseed Bread 2021
Pumpkin Bread 2020
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Was für eine schöne Form, da fällt das Brotglück ja geradezu hinein
Genau!
LG Wilma
Danke liebe Wilma, für das tolle Brot und in der Form kann es nur Glück bringen!
Ich mag diesen Event! Deshalb das Gluecksbrot!
LG Wilma