Beautiful Seeded Buttermilk Bread. |
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Prep Time: 3 Minutes Cook Time: 45 Minutes |
Ready In: 48 Minutes Servings: 2 |
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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! 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.
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