About this recipe:Here 's a delicious way to get some fibre into your diet: sesame, flax, poppy and sunflower seeds in a buttermilk honey wholemeal bread. Thankfully this recipe makes two loaves!
1 (7g) sachet dried active baking yeast
1 teaspoon caster sugar
175ml (6 fl oz) warm water (45 C)
350ml (12 fl oz) buttermilk
2 tablespoons butter, melted
3 tablespoons honey
1 dessertspoon salt
2 tablespoons sesame seeds
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons sunflower seeds
250g (8 oz) wholemeal flour
550g (1 1/4 lb) bread flour
Prep:30min › Cook:30min › Extra time:2hr › Ready in:3hr
In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
Combine buttermilk, butter, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the wholemeal flour. Stir to combine. Add the bread flour, 50g (2 oz) or so 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 190 C / Gas mark 5. Grease two 23x12cm (9x5 in) loaf tins.
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 tins. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake in preheated oven for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.