Best 2 Buttermilk Seed Bread Recipes

Buttermilk seed bread is a delightful and wholesome bread made using buttermilk and various nutritious seeds. It offers a soft and tender crumb with a slightly tangy flavor. This nutritious bread is quite versatile and can be enjoyed on its own or paired with your favorite toppings. Whether you're a seasoned baker or just starting out, discovering the best recipe for buttermilk seed bread is a journey worth taking. Let's explore some amazing recipes that will guide you in crafting this delectable treat at home.

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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

Ingredients

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

SESAME-SUNFLOWER-POPPY-FLAX SEED BUTTERMILK BREAD!

Sesame-Sunflower-Poppy-Flax Seed Buttermilk Bread! image

This is a soft and chewy bread that is both tangy and wholesome! Four different seeds and whole wheat flour give this bread a hearty texture.

Provided by Sharon123

Categories Yeast Breads

Time 1h

Yield 2 9x5 inch loaves

Number Of Ingredients 14

Ingredients

1 (1/4 ounce) package active dry yeast
1 teaspoon white sugar
3/4 cup water (110 degrees F/45 degrees C)
1 1/2 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 toasted wheat germ
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 and wheat germ.
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.
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 for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
Makes 2 loaves.

Tips:

Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Use Fresh Buttermilk: Fresh buttermilk will give your bread a tangy flavor and a tender crumb. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Don't Overmix the Dough: Overmixing the dough will develop the gluten too much and make the bread tough. Mix just until the ingredients are combined.
Let the Dough Rise Properly: The first rise is essential for developing the bread's flavor and texture. Make sure the dough rises in a warm place until it has doubled in size.
Shape the Dough Gently: When shaping the dough, be gentle and avoid degassing it too much. This will help preserve the air bubbles in the dough and give your bread a light and airy texture.
Bake the Bread at the Right Temperature: The oven temperature is critical for getting the right crust and crumb. Make sure your oven is preheated to the correct temperature before baking the bread.
Let the Bread Cool Completely: Once the bread is baked, let it cool completely on a wire rack before slicing and serving. This will help the bread set and develop its full flavor.

Conclusion:

Buttermilk seed bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. With its tangy flavor and tender crumb, it's sure to be a hit with everyone who tries it. So next time you're looking for a new bread recipe, give buttermilk seed bread a try. You won't be disappointed!