Description
A soft and chewy bread that’s both tangy and wholesome. Four different seeds and whole wheat flour give this bread a hearty texture.
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
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 9×5 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 2 hrs 30 mins
Servings: 20