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Buttermilk Multigrain Bread

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Buttermilk Multigrain Bread is a moist and flavorful loaf that combines the tangy richness of buttermilk with wholesome grains and seeds. This bread offers a tender crumb with a subtle tang and hearty texture, perfect for sandwiches, toast, or enjoying on its own.

Ingredients

  1. 1 cup buttermilk, warmed (about 110°F/45°C)
    2 teaspoons active dry yeast
    1 tablespoon honey or maple syrup
    1 cup whole wheat flour
    1 cup bread flour
    1/2 cup rolled oats
    1/4 cup sunflower seeds
    1/4 cup flaxseeds
    1 teaspoon salt
    2 tablespoons olive oil

Instructions

Activate Yeast: In a bowl, combine warm buttermilk, yeast, and honey. Let sit for 5-10 minutes until foamy.

  1. Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, and salt.
  2. Combine and Knead: Add dry ingredients and olive oil to the buttermilk mixture. Stir until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
  3. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  4. Shape and Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise for another 30-45 minutes.
  5. Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow sounding when tapped.
  6. Cool and Serve: Remove from pan and cool on a wire rack before slicing.

Notes

  1. Mix in chopped walnuts or pecans for extra texture.
  2. Add dried fruits like raisins or cranberries for sweetness.
  3. Incorporate fresh or dried herbs such as rosemary or thyme for flavor.
  4. Sprinkle oats or seeds on top before baking for added texture.
  5. Store bread in an airtight container or bread box at room temperature for up to 4 days.
  6. Slice and freeze bread in zip-top bags for up to 3 months.
  7. Toast slices or warm in the oven before serving.
  8. Substitute plain yogurt thinned with water for buttermilk if needed.
  9. Use gluten-free flours and xanthan gum, adjusting liquids for gluten-free option.
  10. Bake with steam by placing a pan of water in the oven to get a crispy crust.

Nutrition

Find it online: https://thefamilycooking.com/buttermilk-multigrain-bread/