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1
Combine the yeast, sugar, and 1/2 cup of the all purpose flour; add 1/4 cup of the buttermilk and blend.
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2
Let mixture stand covered for 15 minutes, till spongy.
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3
Add the remaining buttermilk, cream cheese (or quark), butter and salt and mix for about one minute.
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4
Add 1 1/2 cups of the remaining white flour and all of the rye flour and knead till smooth and elastic (about 3-5 minutes).
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5
Shape the dough into a ball and place in a well-buttered warm large bowl.
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6
With well-buttered hands, pat the surface of the dough so that it is nicely buttered, too.
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7
Cover with a clean, dry cloth and set to rise in a warm spot, till doubled in bulk (about 1 hour).
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8
When doubled, punch down dough, place on floured surfaceand work in as much dough as needed to make a very stiff dough.
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9
Once the dough is a good manageable consistency, knead hard for 5 minutes, till very springy.
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10
Shape the dough into a ball, dust all over with flour and place in a lightly buttered 8-inch round cake pan.
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11
Make a deep X-cut in the top of the ball of dough, cover with a cloth and let rise in a warm, dry spot for 30 minutes.
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12
Meanwhile, preheat oven to 400.
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13
Bake the bread for 30-40 minutes, till richly browned and hollow-sounding when thumped.
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14
Remove the bread from the oven and from the pan, set on a wire rack and cool to room temperature.
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15
Slice about 1/2 inch thick, using a sharp, serrated knife and serve.
