Seeded Buttermilk Bread with Honey
A rustic artisan loaf combining tangy buttermilk with warm honey and a medley of sunflower, poppy, and sesame seeds. The dough develops deep flavor through extended kneading and slow fermentation, resulting in a soft crumb with a decorative seed crust. Ideal for breakfast toasting, sandwich making, or serving alongside soups and stews. This version prioritizes hand-kneading technique and dual rises for complex, well-developed flavor.
Ingredients
- ¾ cup warm water
- ½ oz fast action dried yeast
- 1 teaspoon granulated sugar
- 1 ½ cups warm fresh cultured buttermilk
- 2 tablespoons sunflower seeds
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 2 tablespoons natural honey, warmed
- 1 tablespoon salt
- 2 tablespoons melted margarine
- 6 cups strong white bread flourall-purpose flour1:1flour
higher gluten content in bread flour yields better rise
- 1 egg yolk, beaten
- flour, for dusting and kneading
- seeds or sea salt, for decoration
Instructions
- 1
Combine water, sugar, and yeast in a large bowl; rest 5 minutes until foamy.
- 2
Stir in buttermilk, melted margarine, warmed honey, salt, and 3 cups flour; mix thoroughly by hand or spoon.
- 3
Gradually add remaining flour until dough comes together and is workable.
- 4
Knead for 30 minutes until soft but firm, smooth, and no longer sticky.
- 5
Dust lightly with flour, place in a plastic bag, and allow to rise in a warm place until doubled.
- 6
Remove from bag and gently knead to deflate. Grease a 12-inch round cake tin with margarine.
- 7
Shape dough into tin, pressing gently to fill evenly. Cover with plastic bag and allow to double again.
- 8
Brush exposed dough with beaten egg yolk and sprinkle with seeds or sea salt.
- 9
Bake on middle oven shelf at 350°F for 45-50 minutes until golden.
- 10
Cool completely (about 4 hours) before slicing.
Tips
Extended 30-minute kneading develops gluten and creates the soft, tender crumb; use a stand mixer on medium speed if hand-kneading is difficult.
Humidity and altitude affect dough hydration; add flour gradually at the second mix stage to achieve a workable consistency.
Cool bread completely before slicing to allow crumb structure to set; warm bread is fragile.
Good to Know
Wrap cooled loaf in plastic wrap or place in a bread bag at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container for up to 2 months.
Dough can be prepared through first rise and frozen in plastic bag for up to 3 weeks. Thaw in refrigerator overnight, then proceed with second rise and baking.
Serve sliced with butter and jam at breakfast, or toasted with soups and stews. Excellent for sandwiches when cool.
Common Mistakes
Use warm (not hot) water and buttermilk to avoid killing yeast; temperature should be around 40-43C.
Do not skip the full 30-minute knead to avoid dense crumb and poor rise.
Do not slice warm bread to avoid dense, gummy texture; complete cooling is essential.
Substitutions
Dairy-Free Swaps
General Alternatives
higher gluten content in bread flour yields better rise
FAQ
Can I use instant yeast instead of fast action?
Yes, use the same weight (12g). Instant yeast may require an extra 10-15 minutes per rise stage. Both are fine; fast action is optimized for bread baking and rises slightly faster.
What if my dough isn't doubling in the first rise?
Yeast needs warmth (around 24-27C). Move the dough to a warmer spot (airing cupboard, oven with light on, or near a radiator). Cold kitchens can extend rise time to 2-3 hours.
How long can I keep this bread and can I freeze it?
Room temperature storage lasts 3 days wrapped tightly. Freeze cooled, sliced loaves in airtight containers for up to 2 months. Thaw at room temperature or toast directly from frozen.