Buttermilk Seed Bread Recipe

Name: Buttermilk Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
2
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 onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
3
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.
4
Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
5
Deflate the dough and turn it out onto 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.
6
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.

1413

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Buttermilk Seed Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Seed Bread

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