Munsterland Buttermilk Bread

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Posted for zwt iv, germany. from the new german cookbook. this is a heavy, sticky dough which is best made with an electric mixer with a dough hook, or heavy duty food processor.

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Steps

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Combine the yeast , sugar , and 1 / 2 cup of the all purpose flour.

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Add 1 / 4 cup of the buttermilk and blend.

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Let mixture stand covered for 15 minutes , till spongy.

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Add the remaining buttermilk , cream cheese , butter and salt and mix for about one minute.

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Add 1 1 / 2 cups of the remaining white flour and all of the rye flour and knead till smooth and elastic.

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Shape the dough into a ball and place in a well-buttered warm large bowl.

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With well-buttered hands , pat the surface of the dough so that it is nicely buttered , too.

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Cover with a clean , dry cloth and set to rise in a warm spot , till doubled in bulk.

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When doubled , punch down dough , place on floured surfaceand work in as much dough as needed to make a very stiff dough.

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Once the dough is a good manageable consistency , knead hard for 5 minutes , till very springy.

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Shape the dough into a ball , dust all over with flour and place in a lightly buttered 8-inch round cake pan.

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Make a deep x-cut in the top of the ball .

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Ingredients

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yeast, sugar, flour, buttermilk, light cream cheese, butter, salt, rye flour