Beautiful Seeded Buttermilk Bread Recipes

BUTTERMILK SEED BREAD

Steps:

• 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 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 (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.

BEAUTIFUL SEEDED BUTTERMILK BREAD.

Steps:

• Mix the water, sugar & yeast together in a large mixing bowl. Set aside to rest for 5 minutes.
• Stir in the buttermilk, melted margarine, warmed honey, the salt & 3 cups of the flour. Mix well with your hands or a large spoon.
• 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.
• Knead the dough for 30 minutes, until it is soft (but still firm), smooth & no longer sticky.
• Dust lightly with flour & place inside a large, clean plastic bag. Allow to rise in a warm place until doubled in size.
• 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.
• Cover again with the plastic bag & leave to double in size.
• When doubled, brush the exposed dough with the beaten egg yolk & sprinkle your choice of seeds of sea salt over the top.
• Place on the middle shelf of a 180c pre-heated oven for 45-50 minutes.
• Remove from the oven when cooked and allow to cool completely - takes around 4 hours - before eating / slicing.

SEEDED WHOLE GRAIN SODA BREAD

Steps:

• Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
• Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
• Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
• Do ahead
• Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.