buttermilk seed bread

Ingredients

• Servings: 2
• 1 (.25 ounce) package active dry yeast
• 1 teaspoon white sugar
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 1 1/2 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs 30 mins


• in a small bowl, dissolve the yeast and sugar in the warm water. let stand until creamy, about 10 minutes.
• combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. add the salt, all of the seeds and the whole wheat flour. stir to combine. add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 6 minutes.
• lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• preheat oven to 375 degrees f (190 degrees f). grease two 9x5 inch loaf pans.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into the prepared pans. cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• bake at 375 degrees f (190 degrees c) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.