BUTTERMILK SEED BREAD

Buttermilk Seed Bread image

A soft and chewy bread that's both tangy and wholesome. Four different seeds and whole wheat flour give this bread a hearty texture.

Provided by Kathleen Lloyd

Categories Bread Yeast Bread Recipes

Time 2h30m

Yield 20

Number Of Ingredients 13

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Ingredients

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
¾ cup warm water (110 degrees F/45 degrees C)
1 ½ 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

Steps:

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 onto 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 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.
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.

Nutrition Facts : Calories 90.2 calories, Carbohydrate 13.5 g, Cholesterol 0.7 mg, Fat 3.3 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 266.1 mg, Sugar 3.9 g