Buttermilk Seed Bread So Tasty

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Buttermilk Seed Bread

"A smooth and chewy bread that's each tangy and healthy. Four one-of-a-kind seeds and entire wheat flour supply this bread a hearty texture."

Ingredients :

1 (.25 ounce) package deal active dry yeast
1 teaspoon white sugar
three/4 cup warm water (110 tiers F/forty five levels C)
1 1/2 cups buttermilk
2 tablespoons margarine, melted
three tablespoons honey
2 teaspoons salt
2 tablespoons sesame seeds
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons sunflower seeds
2 cups complete wheat flour
four cups bread flour

Instructions :

Prep : 30M	Cook : 20M	Ready in : 2H30M

In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, approximately 10 minutes.
Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all the seeds and the whole wheat flour. Stir to mix. Add the bread flour, half cup at a time, mixing well with a wood spoon after each addition. When the dough has pulled together, flip it out onto a lightly floured floor and knead until smooth and elastic, about 6 mins.
Lightly oil a huge blending bowl, vicinity the dough inside the bowl and flip to coat with the oil. Cover with a moist fabric and installed a warm area to upward push till doubled in extent, about 1 hour.
Preheat oven to 375 stages F (190 tiers F). Grease two 9x5 inch loaf pans.
Deflate the dough and flip it out onto a gently floured floor. Divide the dough into two same pieces and form into loaves. Place the loaves into the organized pans. Cover with a moist cloth and allow rise until doubled in extent, approximately 40 mins.
Bake at 375 tiers F (one hundred ninety tiers C) for approximately half-hour or until the tops are brown and the bottom of a loaf sounds hole whilst tapped.

Notes :

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