Beautiful Seeded Buttermilk Bread Recipes

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BUTTERMILK SEED BREAD



Buttermilk Seed Bread image

A soft and chewy bread that's both tangy and wholesome. Four different seeds and whole wheat flour give this bread a hearty texture.

Provided by Kathleen Lloyd

Categories     Bread     Yeast Bread Recipes

Time 2h30m

Yield 20

Number Of Ingredients 13

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
¾ cup warm water (110 degrees F/45 degrees C)
1 ½ 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 sunflower seeds
2 cups whole wheat flour
4 cups bread flour

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.

Nutrition Facts : Calories 90.2 calories, Carbohydrate 13.5 g, Cholesterol 0.7 mg, Fat 3.3 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 266.1 mg, Sugar 3.9 g

BEAUTIFUL SEEDED BUTTERMILK BREAD.



Beautiful Seeded Buttermilk Bread. image

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!

Provided by Um Safia

Categories     Yeast Breads

Time 4h15m

Yield 1 large loaf

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 3422.4, Fat 53.3, SaturatedFat 9.4, Cholesterol 194.8, Sodium 7436.8, Carbohydrate 631.3, Fiber 26.7, Sugar 49.7, Protein 97.1

OLD-FASHIONED BUTTERMILK BREAD



Old-Fashioned Buttermilk Bread image

This is another recipe I found in my Betty Crocker Bread book for the ABM. It is light and so good.I prefer letting the machine do the work but bake my bread in the oven.

Provided by Sageca

Categories     Yeast Breads

Time P1DT7h5m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 11

1 3/4 cups buttermilk, plus
2 tablespoons buttermilk
2 tablespoons butter
1 tablespoon honey or 1 tablespoon barley malt
1 tablespoon sugar
3 cups whole wheat flour
1 cup white flour
2 tablespoons vital wheat gluten
1/4 teaspoon baking soda
1 1/2 teaspoons salt
2 teaspoons active dry yeast

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.

Nutrition Facts : Calories 109.9, Fat 1.8, SaturatedFat 0.9, Cholesterol 4, Sodium 223.7, Carbohydrate 20.6, Fiber 2.5, Sugar 2.7, Protein 4

SEEDED WHOLE WHEAT BUTTERMILK BREAD (BREAD MACHINE)



Seeded Whole Wheat Buttermilk Bread (Bread Machine) image

This is an adaptation of a recipe I made from Betty Crocker's Bread Machine Cookbook. Feel free to experiment with different seeds that meet your liking (example: dill, coriander, poppy, or fennel seeds). Intended for a 2 pound loaf (message me if you need the recipe for the 1.5 pound loaf - it is not a direct down conversion).

Provided by Maito

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

1 cup buttermilk
6 tablespoons water
2 tablespoons olive oil (or other oil)
1 3/4 teaspoons salt
2 cups bread flour
2 cups whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons celery seeds
1/2 teaspoon mustard seeds
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons caraway seeds
2 teaspoons bread machine yeast or 2 teaspoons quick active dry yeast

Steps:

  • Place all ingredients in bread machine pan in order, or to the recommendation of your bread machine manufacturer. Make sure you make a well for the yeast on top.
  • Select the Basic/White cycle (I like this better than the Whole Wheat cycle). Select Medium or Light crust color, according to your preferences (I use Light).
  • Once baked, carefully slide bread out of bread machine pan, making sure to remove the dough blade. Cool on a wire rack.

Nutrition Facts : Calories 190.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.8, Sodium 362.5, Carbohydrate 35, Fiber 3.1, Sugar 4.3, Protein 5.9

BUTTERMILK BREAD FOR THE BREAD MACHINE



Buttermilk Bread for the bread machine image

Moist tasty bread. Easy to prepare. Can also be baked in a 350 degree oven for 45 minutes.If just placed on dough cycle.

Provided by Toni1008

Categories     Breads

Time 4h10m

Yield 2 pound loaf

Number Of Ingredients 6

1 1/4 cups warmed buttermilk
2 tablespoons softened butter
3 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
2 teaspoons yeast

Steps:

  • Place ingredients in bread machine,as listed above.
  • Select basic bread machine cycle and start machine.

Nutrition Facts : Calories 930.5, Fat 14.9, SaturatedFat 8.4, Cholesterol 36.7, Sodium 1411.1, Carbohydrate 170.8, Fiber 5.9, Sugar 26.7, Protein 26.1

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