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.

FAVORITE BUTTERMILK BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough. , Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.

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.

OLD-FASHIONED BUTTERMILK BREAD

Steps:

• All ingredients should be at room temperature before starting.
• Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer's directions. Let loaf cool for 15 minutes before slicing.
• I made mine with the Dough Cycle.
• After the kneading starts, check the consistensy of you dough; add the extra buttermilk if neede.
• Split in 2 and shape into 2 loaves.
• Place in 2-8'' loaf pans.
• Set to rise in a warm place for 45 minutes.
• Slash the top.
• Bake in a 350 oven for 30- 35 minutes or until fully baked.
• Tip:.
• For an instant proofer, heat 1 cup water in microwave for 1 minute.
• Place in corner.Set bread pans and let rise inside the microwave.Your bread will be so light and beautiful.I got this hint here in Zaar.

SEEDED SAVORY QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.
• In a large bowl, whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt.
• In another large bowl, stir together milk, buttermilk, honey, and oil until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.
• Bake, rotating pan halfway though, until a tester inserted in center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.)

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.