Recipe by Kathleen Lloyd
"A soft and chewy bread that's both tangy and wholesome. Four different seeds and whole wheat flour give this bread a hearty texture."
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1 (.25 ounce) package
active dry yeast
warm water (110 degrees F/45 degrees C)
1 1/2 cups
whole wheat flour
Great bread. We loved all the seeds! I halved the recipe and made it in my bread machine on the dough setting. When I took it out, I continued from step 4.
I tried this bread twice, and even though its taste was pretty good, it did not rise enough to suit my taste. I also think the recipe calls for too much bread flour, except if you use 1 of them for kneading. Sorry, I won't give it another shot...
This recipe produced a fine, moist, somewhat nutty flavored loaf. It is destined to become a favorite in this household.
I've been looking for a simple and healthy bread recipe, and this one is perfect! I've tried other wheat bread recipes and scrapped them because they were too bland and too dry. This one was great- the loaves were heavy, but still moist. Be sure to let the loaves cool completely before you slice them, or else you'll wind up with crumbly, uneven slices. (Most folks say 20 min cooling time is enough, but I had better luck when I waited a full hour.) I'll definitely try this one again. Thanks for submitting it!
Everyone loved this bread. It was great toasted with just a little butter, so warm and chewy. I didn't have any flax or poppy seeds, so I just doubled up on the sunflower and sesame seeds. I also brushed the tops with a little milk and sprinkled on some rolled oats before baking. Delicious!
This bread is so good, and the toast is exquisite. I divided the recipe in half and made it start to finish in my bread maker. Perfect! I did, however, use a full tablespoon of yeast according to my machine's recommendations for 3 cups of flour. The 3/4 cup of water halved is approximately 6 Tbsp. I also substituted oil for the butter, and used heaping tablespoons of seeds. I made it on the whole wheat cycle, light crust. The sunflower seeds were all chopped up, which was what I wanted, but you could add these later if you wanted them whole. I will make this regularly. Thank you for submitting it.
Maybe I just got lucky, but this is by far the best loaf of bread I have ever made. In fact, I'd say it was perfect. Stranger yet, even my 8 and 7 year olds (picky eaters) loved this bread! I used heaping spoonfuls of each type of seed but otherwise followed the recipe exactly, kneading in flour as needed (as much as it took to no longer be sticky). Oh you betcha I will be making this again!
This is a hearty, chewy bread. I really enjoyed all the seeds. I would like a little more of them. (I used half ground flax seeds, half whole). I used 3 cups whole wheat, the rest white. I also used butter instead of margarine. The seeds and buttermilk give it a flavor and texture similar to the bread we get at a good German bakery. I liked it, but didn't love it as much as another bread I've made recently, also from this site.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Seed Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 33
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