Name: Buttermilk Seed Bread recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 266.1 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 - 9x5 inch loaves

Recipe Note

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

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