Beautiful Seeded Buttermilk Bread.

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: 4 hrs 15 mins
• Yields: 1 large loaf

Ingredients

• 3⁄4 cup warm water
• 12  g  fast action dried yeast (2x6g sachets)
• 1  teaspoon granulated sugar
• 1 1⁄2 cups  warm fresh cultured buttermilk
• 2  tablespoons sunflower seeds
• 1  tablespoon poppy seed
• 1  tablespoon sesame seeds
• 2  tablespoons  natural honey, warmed
• 1  tablespoon salt
• 2  tablespoons  melted margarine
• 6  cups  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.