This weekend is a good opportunity to bake bread, how I love the smell. This recipe is without yeast, not much kneading, so easy to make.

275 gr rye flour
225 gr unbleached all-purpose flour, plus more for dusting and kneading
1 3/4 teaspoons baking soda
1 1/4 teaspoons fine grain sea salt
475 ml buttermilk plus more for brushing

Preheat the oven to 205 degrees with a rack in the middle of the oven.
Stift the flours, baking soda, and salt into a large bowl. Make a well in the flour and pour in the buttermilk. Stir just until everything comes together into a dough. Turn out into a lightly floured countertop and knead for 30 seconds or so, just long enough for the dough to come together into a cohesive, slightly flattened ball without many cracks or fissures.
Lightly flour a baking sheet and place the ball of dough on the flour.Brush all over the top and sides with buttermilk and sprinkle generously with flour, 2 tablespoons or so. Slice four deep slashes across the top of the dough, two-thirds of the way trough the loaf, as if you were slicing a pie into eight wedges, just be careful not to slice all the way trough.
Bake for about 30 minutes, then quickly (without letting all the hot air out of the oven), move the rack and the bread up a level, so the top of the bread gets nice and toasted. Bake for another 20 minutes, or until a hard crust forms and the bread is baked through. It will feel very solid and sound hollow when you knock on its base. Cool on a wire rack and enjoy with a good slathering of dill butter.

Dill butter
1 1/2 tablespoons finely chopped fresh dill

1 1/2 tablespoons finely chopped fresh chives
1 1/2 tablespoons finely chopped fresh shallots
115 gr unsalted butter, at room temperature
1/4 teaspoon fine-grain sea salt
60 gr semisoft farmer cheese or mild soft goat cheese

In a small bowl, mash together the dill, chives, shallots, butter and salt. Mix until the herbs are evenly distributed throughout the butter. Crumble the cheese on top of the butter and stir a few times, just long enough to work the cheese into the butter, but keep the cheese a bit chunky. The dill butter will keep, refrigerated, for up to a week, but bring it back to room temperature before using.


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