Beautiful Seeded Buttermilk Bread.

Submitted by Um Safia

"I make my own buttermilk so have a constant supply & am always looking for interesting ways to use it. Here I have come up with a lovely soft, delicately flavoured bread which is good for eating fresh with jam or with your dinner, as toast or as sandwiches - it is extremely versatile & slices well. The addition of the honey & the seeds makes it just that bit healthier too!"

 

• Ready In: 4hrs 15mins
• Ingredients: 14
• Yields: 1 large loaf

ingredients

• 177.44 ml warm water
• 12 g fast action dried yeast (2x6g sachets)
• 4.92 ml granulated sugar
• 354.88 ml warm fresh cultured buttermilk
• 29.58 ml sunflower seeds
• 14.79 ml poppy seed
• 14.79 ml sesame seeds
• 29.58 ml natural honey, warmed
• 14.79 ml salt
• 29.58 ml melted margarine
• 1419.54 ml strong white bread flour
• 1 egg yolk, beaten
• flour, for dusting & kneading
• seeds or sea salt, to decorate

directions

1. Mix the water, sugar & yeast together in a large mixing bowl. Set aside to rest for 5 minutes.
2. Stir in the buttermilk, melted margarine, warmed honey, the salt & 3 cups of the flour. Mix well with your hands or a large spoon.
3. Slowly add the rest of the flour until you have a workable dough. Depending on the weather & your altitude, you may need a little extra flour.
4. Knead the dough for 30 minutes, until it is soft (but still firm), smooth & no longer sticky.
5. Dust lightly with flour & place inside a large, clean plastic bag. Allow to rise in a warm place until doubled in size.
6. When doubled, remove from the bag & lightly knead to deflate to dough. Once you've done this, grease a large bread tin - I like to use a spring-form 12" x 4" round cake tin with margarine. Place the dough in the tin & gently push out until it fills the tin evenly.
7. Cover again with the plastic bag & leave to double in size.
8. When doubled, brush the exposed dough with the beaten egg yolk & sprinkle your choice of seeds of sea salt over the top.
9. Place on the middle shelf of a 180c pre-heated oven for 45-50 minutes.
10. Remove from the oven when cooked and allow to cool completely - takes around 4 hours - before eating / slicing.