Buttermilk Bread with Summer Flowers

First, mix the water, honey or sugar with the yeast. Add to the remaining ingredients, the buttermilk should be at room temperature. If you like, you can also add some bread spice.

Knead the dough and let it rest for 60 minutes. After 1 hour, shape the dough into a loaf or bun, and place in a proofing basket for about 60 minutes. Alternatively, you can use a bowl lined with a tea towel (floured).

Preheat the oven to 250 °C. After about 60 minutes of preheating, pierce the bread a few times so that the air can escape and bake at 250 °C for 15 minutes. Then continue baking for 35-40 minutes at 200 °C.

In the meantime, mix about 100 ml of water with about 1 tablespoon of cornstarch and heat until it thickens.

Brush the still hot bread with the paste, sprinkle the flowers on top and press down a little with dry hands, let cool well.

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