170glukewarm buttermilkany other milk or yoghurt 3/4 cup
sesame seeds or poppyseedsfor garnish
Combine the flours, salt, seeds, yeast, honey, water and buttermilk in a mixing bowl. If you're using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes.If mixing by hand, stir with a large spoon. The dough should be sticky, coarse and shaggy. Let the dough rest for 5 minutes.
Switch to the dough hook and mix on medium-low speed or continue mixing by hand for 4 to 4 minutes, adding flour only as needed to keep the dough ball together, but making sure the dough remains soft and very tacky or slightly sticky. (if the dough is a little too stiff mix in a little more water) Transfer the dough to a floured work surface. Esmee uses oil instead which will make sure you do not keep adding extra flour to the dough. Works fine I think! lightly knead by hand for about 3 minutes. Dough will be soft and slightly sticky but should hold together to form a soft, supple ball.
Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap and refrigerate overnight or for up to 4 days (if you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage)
Remove the dough from the refrigerator about 2 hours before you plan to bake. Shape the cold dough into one or more loaves.Brush the top of the shaped dough with water and sprinkle with sesame seeds or poppy seeds (for a shinier crust and better sticking of the seeds, you could brush with egg white wash instead of water) Mist with spray oil and cover loosely with plastic wrap. let the dough rise at room temperature for 1,5 to 2 hrs, until increased to about 1,5 times its original size.
About 15 minutes before baking, preheat the oven to 177 C or 149 C for a convection oven.
Bake loaves for 20 minutes, then rotate the pan. Total baking time is 45 to 55 minutes for leaves and only 20 to 25 minutes for rolls, The bread is done when it has a rich golden color and the loaf sounds hollow when thumped on the bottom and the internal temperature is above 85 C in the center.
Cool on a wire rack for at least 20 minutes for rolls and 1 hour for large loaves before slicing and serving.