California Pixie makes Buttermilk Seed Bread

Seriously, bread? Now she’s making her own bread? My recent trip to France inspired me to get back on the wagon and make my own loaves.  We didn’t once eat packaged store bought, not once, and we ate more than our share of the stuff. Plus, it’s in the genes. My Grandma is a breadmaking pro and Mom used to bake a white bread that we’d puddle with butter and eat while it was still steaming.

Here’s pix from the first day of the newly inspired me and a buttermilk seed bread that turned out great! I’m so psyched about this Wonder Mill. I’ve wanted one for a long time. Freshly ground flour really does make a difference. Simple pleasures! Love good food!!

Recipe is at the end.





Buttermilk Seed Bread

Mix all this in a small bowl and let stand about 10 min. until it’s bubbly.

  • 1 .25 oz package active dry yeast (That’s 2 1/2 teaspoons if you’re like me and have the big daddy jar of this stuff!)
  • 1 teaspoon sugar
  • 3/4 cup very warm water (110 degrees or 45c – hot enough to get the yeast to do it’s thing but not so hot that it kills it. I run water over my wrist, if it burns , too hot.)

Add to above:

  • 1 1/2 cups buttermilk
  • 2 tablespoons melted butter
  • 3 tablespoons honey

Stir that in then add:

  • 2 teaspoons salt
  • 2 tablespoons sesame seeds
  • 2 tablespoons flax seeds
  • 2 tablespoons poppy seeds
  • 2 tablespoons sunflower seeds
  • 2 cups whole wheat flour

Stir to combine then add:

  • 4 cups white flour (add in 1/2 cup at a time then stir)

Mix well with wooden spoon.  When dough has pulled itself together dump out onto a floured surface and knead that baby until smooth and elastic.  That’s bread talk for a solid ball of dough that is well mixed and holds together nice. Takes about 5 minutes. Lightly oil a large bowl, place the dough inside, cover with a damp cloth and put in a warm place til it rises about double in volume. Takes an hour, usually.

Punch down the dough, divide in half. Shape into loaves. I like a rustic loaf with lots of crust so I form mine into balls and put them on the baking pan or stone. The other way is to shape them into an oblong ball and press them into oiled loaf pans. Whichever way you choose, do that now.  Let them rise again about 35 minutes then bake at 375 degrees (190c) for about 30 minutes or until tops are brown. Don’t forget to preheat the oven before baking. I turn it on about half way through the last rise.

Now that wasn’t so bad, right? Watching the clock is the hardest part. Enjoy!

About California Pixie

Kimi Encarnacion traded Bountiful Utah for Los Angeles at age 17. A vintage junkie since her teens, her closet is full of great old clothes and he house is filled with junkstore discoveries and curbside treasures. She went to fashion design school, sang in a rock band, and is enamored with her family. She has a knack for making things fit and work, mostly cuz she messes everything up the first time. California Pixie is a blog filled with food ideas, vintage style and the creativity of everyday life in a little California surf town. Take a peek! Get inspired!
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7 Responses to California Pixie makes Buttermilk Seed Bread

  1. LindaSchrab says:

    I LOVE to bake bread and my favorite is a cracked wheat bread recipe which my Dad makes a lot. There is NOTHING better than a slice of homemade bread, fresh out of the oven! I must admit that I have never ground my own flour….and I may never ever!! LOL

  2. Julie Clitheroe says:

    Your bread looks lovely and I will be trying out the recipe

  3. Amy Hartline says:

    A few months ago I went through a family crises and one of the nicest gifts I got at the time was two loaves of bread freshly baked. Ever since then I’ve wanted to make bread, but I will admit I’ve been slightly nervous about it. This looks so delicious though! Maybe it’s time to face my fear and try it!

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