Buttermilk high-top loaf

Method

1. Pour the buttermilk into the bowl of a stand mixer fitted with the dough hook.
2. Sift the flours together into a bowl. Rub the yeast into the flour then add the mixture to the buttermilk. Mix on slow speed until a rough dough forms. Add the salt and mix on medium speed for 15 minutes.
3. Place a clean cloth over the bowl and leave in a warm spot for 1½ hours or until the dough has doubled in size. If it’s a cold day, warm the oven to 50°C ,turn it off and put the bowl inside.
4. Turn the dough out onto a lightly floured work surface and divide it into two equal pieces. Roll each piece into a ball.
5. You will need two 23×13×7 cm loaf tins.
6. Shape each ball into a loaf approximately the width of your tins. Place the loaves, seam side down, into the tins. Cover with a clean cloth and leave to prove in a warm place for another 1½ hours or until the dough reaches the tops of the tins.
7. Preheat the oven to 200°C.
8. Bake the loaves for 15 minutes until the top is dark golden. Reduce the heat to 170°C and bake for a further 25 minutes or until the internal temperature reaches 90°C. Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.