Buttermilk Seed Bread

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

Print Recipe

Prep Time 30

Cook Time 30

Total Time 2 30

Course lunch/dinner

Cuisine south east asian

Servings 20 people

Calories 2799.6 kcal

Equipment

1 Large Mixing Bowl
1 Small Bowl For yeast activation
1 Wooden Spoon For mixing dough
2 9x5 inch Loaf Pans
1 Damp Cloth For covering dough during rising

Ingredients

Main

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

Instructions

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.

Notes

Ensure your warm water for yeast activation is between 105-115°F (40-46°C); too hot will kill the yeast, too cold won't activate it. For enhanced depth of flavor, lightly toast the sesame, flax, poppy, and sunflower seeds in a dry pan for a few minutes before adding them to the dough. This amplifies their nutty aromas. When kneading, aim for a truly smooth and elastic dough; proper gluten development is key for a good crumb structure. Maintain a warm, draft-free environment for both rises, and the damp cloth is crucial to prevent a dry skin from forming, which can inhibit the rise. Don't rush the second rise; it significantly impacts the final loaf's texture. For perfect doneness, the internal temperature of the bread should register around 200-210°F (93-99°C) with an instant-read thermometer, in addition to the hollow sound test.