Crumble the yeast into a bowl. Pour over the buttermilk and stir until the yeast dissolves.

Mix in the remaining ingredients and stir well. Let the dough rise under plastic wrap until it doubles in size, about 30 minutes.

Pour the sticky dough into a well-greased loaf pan (1½ liters). Sprinkle the garnish on top. Let it rise under plastic wrap for about 15 minutes.

Place the pan in a cold oven. Set the oven to 200°C and the timer to 50 minutes.

Reduce the temperature to 175°C, optionally cover the loaf with parchment paper, and continue baking for about 20 more minutes until the bread is fully baked.

Take out and flip the bread out of the pan. Let it cool on a rack wrapped in a cloth. Once it’s completely cold, it’s ready to be sliced into thin pieces.