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Nutrition Facts
Serving Size 1 (76g) Recipe makes 12 servings
Calories 190
Calories from Fat 30		(15%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 363mg		15%
Potassium 157mg		4%
Total Carbohydrate 35.2g		11%
	Dietary Fiber 3.3g	13%
	Sugars 4.3g
Protein 6.0g		12%
detailed view... how is this calculated?

Seeded Whole Wheat Buttermilk Bread (Bread Machine)

Recipe #298335 | 3¼ hours | 10 min prep

⁽⁷⁾ RATE IT NOW Print Recipe

By: Maito
Apr 14, 2008

This is an adaptation of a recipe I made from Betty Crocker's Bread Machine Cookbook. Feel free to experiment with different seeds that meet your liking (example: dill, coriander, poppy, or fennel seeds). Intended for a 2 pound loaf (zmail me if you need the recipe for the 1.5 pound loaf - it is not a direct down conversion).

SERVES 12 , 1 loaf (change servings and units)

Ingredients

1 cup buttermilk
6 tablespoons water
2 tablespoons olive oil (or other oil)
1 3/4 teaspoons salt
2 cups bread flour
2 cups whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons celery seeds
1/2 teaspoon mustard seeds
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons caraway seeds
2 teaspoons bread machine yeast or quick active dry yeast

Directions

1
Place all ingredients in bread machine pan in order, or to the recommendation of your bread machine manufacturer. Make sure you make a well for the yeast on top.
2
Select the Basic/White cycle (I like this better than the Whole Wheat cycle). Select Medium or Light crust color, according to your preferences (I use Light).
3
Once baked, carefully slide bread out of bread machine pan, making sure to remove the dough blade. Cool on a wire rack.

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Featured Reviews for This Recipe

From: Harley Quinn

On Jun 27, 2008

Awesome! Wonderful! Um, did I mention I liked this? Great bread, even better toasted for breakfast. I made this to go with U'nega'gei. I liked the bread a lot better! Made for ZWT4 Thank you, Maito!

1 people found this review helpful

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From: Mom2Rose

On Jun 24, 2008

ZWT4: Excellent! We used our 2 hr Insta-bread cycle and it turned out perfect! I made the bread using these exact measurements and ingredients for our 2lb bread loaf!!

1 people found this review helpful

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From: Gatorbek

On Apr 29, 2008

This is excellent bread with a great texture and flavor! I don't have an ABM, so I adapted it for my Kitchenaid. I put all dry ingredients in, but withheld about 1/4 cup of bread flour. I mixed all liquids and warmed to room temp, then added to the dry ingredients. I mixed until shaggy and let rest for 10 minutes, then kneaded for 10 minutes using my dough hook. I added a couple tablespoons of the flour I kept out, but I didn't really need much of it at all to achieve a good dough - another poster mentioned the dough being somewhat dry, so I'm glad I did this. 1st rise was about an hour and a half, then I shaped and placed in a loaf pan and allowed to rise about another hour or so. Slashed the top and baked at 375 for 35 minutes - perfection! I used the seeds I had on hand - white sesame, black sesame, and caraway, but I can't wait to make this with all the seeds. Thanks!

2 people found this review helpful

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From: Ecossaise

On Jan 6, 2010

I love this bread. I had to make a couple of adjustments due to what I had on hand. I used a buttermilk substitute (1 tbsp white vinegar with milk to make 1 cup, leave sit for 5 minutes). I also found that if I let the yeast foam with the water & sugar for 10 minutes before adding the other ingredients, it rose better. I have tried caraway, celery & sesame seeds, and am going to try flax today.

1 people found this review helpful

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