Buttermilk bread

  • TM31
  • TM5
  • TM6
  • Difficulty Easy
  • Active time 10 minutes
  • Total time 2 hours
  • Servings 12 slices
  • 180 g buttermilk
  • 200 g water
  • 2 tsp dried instant yeast or 20 g fresh yeast, crumbled
  • 20 g butter, melted, plus extra for greasing
  • 500 g baker's flour, plus extra for dusting
  • 1 tsp salt
  • mixed seeds, for sprinkling


    1.  Place buttermilk, water and yeast into mixing bowl and heat
      3 min/37°C/speed 1. Meanwhile, grease a deep-sided loaf tin and set aside.
    2. Add baker's flour and salt and mix 6 sec/speed 6, then knead 
      Dough /3 min.
    3. Transfer dough onto silicone bread mat or floured work surface and work into a ball. Wrap in silicone bread mat or place into a bowl and cover with plastic wrap or a kitchen towel. Leave to prove in a warm place until doubled in size (approx. 30 minutes).
    4. Preheat oven to 200°C. Knock down dough, then transfer into prepared loaf tin. Leave to prove for a further 20-30 minutes.
    5. Brush with melted butter, sprinkle with mixed seeds and bake for 45 minutes (200°C) or until golden brown. Bread should sound hollow when tapped on the underside of loaf.
    6. Allow to cool in tin for 5 minutes then transfer onto a wire rack. Serve warm or allow to cool completely before transferring into a sealable container until ready to use.

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