October 3, 2010 - 5:55pm
Sesame Buttermilk Bread
Baked some Buttermilk Bread today to fulfill a request from my Daughter. Specifically with sesame seeds. I was pleased with this double recipe's turnout. I got the four in all accross one oven rack. I think they baked evenly, though they were almost touching. I used two straight sided pans, and that allowed for a bit more space. I toasted the sesame seeds prior, but stopped when they were barely colored. Two were shaped 10 minutes earlier, but the other loaves caught
up after a slightly warmer proof temp. (5 degrees) Ray
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the recipe for buttermilk bread? That's a new one on me. Thank you.
Bernie Piel
Thanks, Bernie, They are very nice tasting, and light, and they are also 100% whole wheat, which I should have mentioned. Still interested in the recipe? The recipe is from Laurel's Kitchen Bread Book, and is really reliable. The book has been around for many years, and the newer paperback version has been updated to include a limited section on bread machines. A friend recently picked up a copy from Amazon for three dollars. If you are interested in whole wheat bread making, this book will ensure you get it right. Many people on TFL have made great looking breads from Laurel's book and one person wondered, as I have, why they work so well. The Library can get a copy for you if you want to take a look first. Ray
here it is. I have a paperback version I bought at a used book store here in town for $6.00 and I've never opened it because I have about 40 bread books. You have sparked my interest in this book with the wonderful photos of your loaves. I will have to aside Tartine for awhile and try these. I have a trial tomorrow that has been eating most of my time for the past few weeks and I like to unwind by making bread. Great meditative exercise for those in high stress jobs--and those who aren't. I just turned the frontcover and find "[copyright] 1984 by The Blue Mountain Center of Meditation, Inc.". Guess there are a lot that find breadmaking meditative.
I see the recipe on page 177 and maybe tomorrow night I can start the recipe. Thanks Rayel, I let you know what happens.'
Bernie Piel
So Happy, you've had the book all along. Super. I think you will like the breads as much as I, and the rest of the book's following. My Daughter wrote to say her loaf came today, and how much she is enjoying it.
The breadmaking process is meditative for me, and allows time enough to get some housework done, or take a three mile walk, durring the longish first rise. I make myself notes, right on the pictures I take of the various breads, date them for future refferences, and that helps to remind me of some of the things I need to pay attention to for the next bake.
Thanks again Bernie, and I'll be watching and waiting with interest for your breads from Laurel's book. Ray
Ray, Lovely wholewheat loaves!! What type of Wheat flour have you used?
Hi Mebake, I don't know how I missed your post and question. Perhaps I have already answered you. Most of my whole wheat is from Juneau Sales, it used to be called Country Creations. (flour girl) Red Lake Falls, MN. is a long haul for you, but let me know if you want a better address. You and I are hooked on whole wheat. I think whenever I eat bread that is other than, I am cheating.
Khalid, thanks for the nice compliment. Ray
Thanks, Ray,
I meant what type of Whole wheat, as in the wheat kernel from which it was milled.
Sorry Khalid, I believe it is red spring wheat, but not sure anymore. Rhonda gave me the specifics some time ago, but with my memory... It could be either I suppose. The later harvest, Aug. for spring wheat, vs. July for winter, doesn't really help, as they are probably still both available together for some time. The other problem is I can't remember when that particular flour was purchased. Ray