So. Buttermilk - fat cream obtained as a by-product when churning butter. You can buy in the store in the dairy Department. Cucumber RUB on a little grater and squeeze. Then put the ingredients in the bucket of CPS as needed according to the instructions. Put the basic bread (I have 3 hours 40 minutes), the crust - upon request, the loaf would be about 500g.

Initially follow the formation of the bun, because we have cucumber, which also gives a bit of fluid and 2.5 cups of flour may not be enough. If the bun is watery, then add more flour. Here's a gingerbread man in the initial process of mixing. And I specifically weighed the flour in my glass, in General, the 230ml Cup of flour to the edge (but no slides) weighs about 130gr.

At the signal, remove the bread to cool on a wire rack and eat.

Here in the bread section. So, my conclusion after the test. The special taste of cucumber I felt, although sometimes it could be heard. The taste of bread obtained with buckwheat and dill flavor. And actually, I have bread with buckwheat flour don't eat. And this, surprisingly, had for the evening. Now about the buttermilk. On the first bread I had some buttermilk, but on the second, and I baked it the next day, alas, gone. So I took it and instead of buttermilk I poured the milk. Tastes of bread did not differ from each other. So my conclusion is: instead of buttermilk you can take the milk serum.

But the book itself. I specially took a picture, for the most intelligent on our website.