Buttermilk Seed Bread Popular Recipes

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Buttermilk Seed Bread

"A gentle and chewy bread it's each tangy and healthful. Four distinct seeds and whole wheat flour supply this bread a hearty texture."

Ingredients :

1 (.25 ounce) package lively dry yeast
1 teaspoon white sugar
3/4 cup warm water (110 levels F/45 stages C)
1 half of 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 entire wheat flour
four cups bread flour

Instructions :

Prep : 30M	Cook : 20M	Ready in : 2H30M

In a small bowl, dissolve the yeast and sugar in the heat water. Let stand till creamy, about 10 minutes.
Combine buttermilk, butter or margarine, honey and the yeast aggregate in a massive bowl. Add the salt, all of the seeds and the entire wheat flour. Stir to mix. Add the bread flour, half of cup at a time, mixing nicely with a wood spoon after every addition. When the dough has pulled together, flip it out onto a gently floured floor and knead until smooth and elastic, about 6 minutes.
Lightly oil a massive mixing bowl, region the dough within the bowl and flip to coat with the oil. Cover with a humid cloth and installed a warm location to upward thrust till doubled in quantity, approximately 1 hour.
Preheat oven to 375 stages F (a hundred ninety tiers F). Grease two 9x5 inch loaf pans.
Deflate the dough and turn it out onto a lightly floured floor. Divide the dough into equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a moist cloth and allow rise till doubled in extent, approximately 40 minutes.
Bake at 375 stages F (190 tiers C) for about half-hour or till the tops are brown and the lowest of a loaf sounds hollow whilst tapped.

Notes :

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