Prep 30 mins
Cook 30 mins
This is a soft and chewy bread that is both tangy and wholesome! Four different seeds and whole wheat flour give this bread a hearty texture.
- 1 (1/4 ounce) package active dry yeast
- 1 teaspoon white sugar
- 3⁄4 cup water (110 degrees F/45 degrees C)
- 1 1⁄2 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 toasted wheat germ
- 2 tablespoons sunflower seeds
- 2 cups whole wheat flour
- 4 cups bread flour
- 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 and wheat germ.
- 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.
- 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 for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
- Makes 2 loaves.
I made this bread yesterday. I didn't have buttermilk so I put two tbls of lemon juice into a measuring cup and added milk up to the 2 cup line. I also uses quinoa instead of wheat germ because I didn't have that, and added pepitas (pumpkin seeds). It turned out wonderfully! I used the dough cycle on my bread machine and am glad I did because the whole recipe makes too much for a bread machine (not a criticism). I then punched it down, split it between two regular bread pans, and had enough left to make two large hamburger buns, which we ate with pulled pork that evening. Let everything rise again for another 40 minutes (may need more on a cool day) and baked for 40-50 at 375. Turned out REALLY good. I think it will become a staple in our house!
Absoluely fantastic bread, Sharon - this is my new favourite! I made the dough in the bread machine, and then placed it in loaf pans and allowed it to double, before following the baking directions. I used 1/2 organic bread flour and 1/2 organic spelt flour, and switched the margine for olive oil. I loved all the seeds, the nuttiness from the wheat germ, and the flavour from the buttermilk - yum! Made for Best of 2010 Tag, and going straight into my Best of 2011 book!
Great toasted for breakfast. I only made one loaf but turned out great. Love all the seeds in it.