* Exported from MasterCook *
Bread, Three-Seed Buttermilk
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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2 teaspoons active dry yeast
1/2 cup warm water -- (about 110F)
3/4 cup very hot water
1/4 cup honey
1 1/4 cups cold low-fat buttermilk -- or nonfat buttermilk
5 1/2 cups whole-wheat flour
2 teaspoons salt
1/4 cup poppy seeds
1/4 cup raw sesame seeds
2 tablespoons raw sunflower seeds
2 tablespoons cold margarine or butter -- to 4T, cut into
small pieces
In a medium mixing bowl, dissolve yeast in warm water. Mix hot water
with honey and stir in the buttermilk. Add to yeast mixture. (The
mixture should be just slightly warm.
In a large bowl, combine flour and salt. Make a well in the center
and pour in the buttermilk mixture. Stir from the center outward,
mixing in all the flour.
Add more flour or water if necessary to create a slightly soft dough
that is not sticky. Knead dough about 20 min., until smooth and
elastic, incorporating seeds and margarine pieces at end of kneading time.
Form dough into a ball and place in a large clean howl. Cover with a
light cloth. Let rise until fingerprint remains in dough, about 1 hr.
(see Helpful Hints). Gently press out accumulated gas and form the
dough into a ball again. Let dough rise a second time, about 1 hr.
Gently press dough to deflate air, and cut in half. Form each half
into a ball, cover with a light cloth and let rest for 10 min.
Shape balls into loaves and place in two lightly greased 8" x 4" loaf
pans. Let rise again, 30 to 40 min.
Preheat oven to 350F. Bake loaves for 20 to 30 min., until they are
golden brown and sound hollow when tapped. If desired, brush loaves
with margarine or butter when they come out of the oven.
Helpful Hints:
The "fingerpoke" method is the most accurate way to judge if dough
has risen enough. If it "sighs," it is slightly more than ready to
shape. If the hole bounces bock nod fills up immediately, the dough
can continue to rise.
Description:
"The buttermilk in this bread makes it tender and releases its
flavor. The kneading and rising make it light. It's well worth the
extra time and effort."
Source:
"Sunset, May 1996"
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Per Serving (excluding unknown items): 209 Calories; 5g Fat (20.5%
calories from fat); 8g Protein; 37g Carbohydrate; 6g Dietary Fiber;
5mg Cholesterol; 305mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.