Friday, September 4, 2009

Buttermilk-seeds bread

As I mentioned in earlier posts, I mostly bake bread on my own instead of buying it. So with time I have tried out quite a lot of different breads. I also bought a bread maker to save some time and work, but somehow I still prefer the complete self-made breads more. I like to work the dough with hands and I especially love the smell of the bread baking in the oven, which then fills the entire kitchen and house.
This bread recipe has become one of our favourites, as it is crunchy on the outside and has the right softness inside. It tastes great as a sandwich as well as topped with some jam.
Since it is Friday today I wish everybody a nice weekend!!! See you next week with some new recipes. :-)


- 5 cups unbleached white flour
- 2 cups buttermilk at room temperature
- 2 Tbsp. Active-dry yeast
- 1 Tsp. Salt
- 2 Tsp. Brown sugar
- 2 Tbsp. Flax seed
- 2 Tbsp. Sesame seeds
- ¼ cup sunflower seeds
- 1 Tbsp. Coriander seeds
- Some seeds to sprinkle on top


In a large bowl combine flour, yeast, salt and sugar. Add the buttermilk step by step and knead to a dough. Cover and let rise at a warm place for about 20 minutes. Then add all the seeds and knead again well. The dough will be a bit sticky. If it is too sticky add a little more flour. Shape into a ball and cover again. Let rise for 20 more minutes.
Preheat oven to 400 F.
Line a baking sheet with parchment paper and form the dough into a round shape. Place onto the sheet and make about 5 slight cuts with a knife on top. Brush with some cold water and sprinkle some seeds on top. Let it rise for about 10 minutes and then bake for about 40 minutes. Cool on a wire rack.
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