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Buttermilk Seed Bread
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Indulge in nutrient-packed seeds in fluffy buttermilk honey wheat bread, yielding two delightful loaves.
Ingredients:
  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 0.75 cup warm water (110 degrees F/45 degrees C)
  • 1.5 cups buttermilk
  • 2 tablespoons margarine, melted
  • 3 tablespoons honey
  • 2 teaspoons salt
  • 2 tablespoons sesame seeds
  • 2 tablespoons flax seeds
  • 2 tablespoons poppy seeds
  • 2 tablespoons sunflower seeds
  • 2 cups whole wheat flour
  • 4 cups bread flour
Instructions:
  • Combine the yeast and sugar in warm water in a small bowl. Allow it to sit until creamy for about 10 minutes.
  • In a large bowl, mix together buttermilk, butter or margarine, honey, and the yeast mixture. Add salt, all of the seeds, and whole wheat flour. Stir until combined. Gradually add bread flour, 1/2 cup at a time, stirring well with a wooden spoon after each addition. Once the dough comes together, transfer it to a lightly floured surface and knead until smooth and elastic, about 6 minutes.
  • Oil a large mixing bowl, add the dough and coat it with oil. Cover with a damp cloth and let it rise in a warm place until doubled in volume, approximately 1 hour.
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease two 9x5 inch loaf pans.
  • After letting the dough rise, gently press out the air. Transfer it to a lightly floured surface, divide it into two equal portions, and shape them into loaves. Put the loaves in the pans, cover with a damp cloth, and allow them to double in size for about 40 minutes.
  • Bake at 375 degrees F (190 degrees C) until the tops are golden brown and the bottom of the loaf sounds hollow when tapped, approximately 30 minutes.

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