Recipe by Maito
This is an adaptation of a recipe I made from Betty Crocker's Bread Machine Cookbook. Feel free to experiment with different seeds that meet your liking (example: dill, coriander, poppy, or fennel seeds). Intended for a 2 pound loaf (message me if you need the recipe for the 1.5 pound loaf - it is not a direct down conversion).
Top Review by twissis
Made for the FYC Tag Game & this bread is at least a tie for my personal #1 fave of the ABM genre. I made just 1 change & subbed poppy seeds for the mustard seeds I did not have. DH & I both love homemade bread, but I'm a yeast-phobe & rely on my ABM to help me get things right. Homemade bread is most often about the texture & this bread has a lovely dense texture that holds up well even w/a simple, but aggressive slather of butter & will I'm sure be excellent toasted. However, the biggest surprise for me was the excellent standout flavor. Everything works in this bread & it rivals any bakery bread I have ever tasted. This is a great recipe, Maito, & will be repeated often. Thx for sharing it w/us. :-)
- 1 cup buttermilk
- 6 tablespoons water
- 2 tablespoons olive oil (or other oil)
- 1 3⁄4 teaspoons salt
- 2 cups bread flour
- 2 cups whole wheat flour
- 3 tablespoons sugar
- 1 1⁄2 teaspoons celery seeds
- 1⁄2 teaspoon mustard seeds
- 1 1⁄2 teaspoons sesame seeds
- 1 1⁄2 teaspoons caraway seeds
- 2 teaspoons bread machine yeast or 2 teaspoons quick active dry yeast
Directions See How It's Made
- Place all ingredients in bread machine pan in order, or to the recommendation of your bread machine manufacturer. Make sure you make a well for the yeast on top.
- Select the Basic/White cycle (I like this better than the Whole Wheat cycle). Select Medium or Light crust color, according to your preferences (I use Light).
- Once baked, carefully slide bread out of bread machine pan, making sure to remove the dough blade. Cool on a wire rack.