Monday, July 19, 2010
I can't have both, but it's a lot easier for the yeast. In this case, buttermilk adds that extra acidity that makes the yeast giddy and bubbly.
As far as sugar for the yeast's dinner, this recipe includes some rich brown sugar along with the starch in the flour and oats. It's a happy yeast that makes lovely bubbles.
This dough is a little drier than most bread doughs that I make, but the yeast can handle it.
It's also a smaller loaf than I usually make. But that's fine. With all the seeds, it's a pretty rich bread, so it will last a while.
1/2 cup sunflower seeds
When the dough has doubled, take it out of the bowl and knead it a bit. You might need a little flour on your work surface, but maybe not.
Form the dough into your preferred shape - I went for an oval - and put it on your prepared baking sheet. Cover it with plastic wrap and set it aside until it has doubled in size.
When the dough has doubled, slash as desired, and bake at 350 degrees for 40 minutes, until the loaf is nicely browned.
Let it cool completely on a rack before slicing.
This has been submitted to Yeastspotting.