A hearty and flavorful bread packed with a variety of seeds, perfect for sandwiches or as a side.
Combine the yeast, sugar, and warm water in a small bowl and let it sit until frothy.
Ensure the water is warm, not hot, to properly activate the yeast.
Mix the buttermilk, softened butter, honey, and the yeast mixture in a large bowl.
Use room temperature buttermilk to avoid shocking the yeast.
Add the salt, seeds, wheat germ, and whole wheat flour to the wet mixture and stir to combine.
Mix thoroughly to ensure even distribution of seeds.
Gradually add the bread flour, mixing well after each addition, until a dough forms.
Add flour slowly to avoid making the dough too dry.
Knead the dough on a floured surface until smooth and elastic.
Knead for at least 6 minutes to develop gluten.
Place the dough in an oiled bowl, cover with a damp towel, and let it rise until doubled in size.
Place the bowl in a warm, draft-free area for optimal rising.
Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
Ensure the loaf is evenly shaped for uniform baking.
Cover the loaf and let it rise again until doubled in size.
The second rise ensures a light and airy texture.
Bake the loaf in a preheated oven at 375°F (190°C) for 30 minutes or until golden brown.
Tap the bottom of the loaf; a hollow sound indicates it's done.
Let the bread cool on a wire rack before slicing and serving.
Allow the bread to cool completely to make slicing easier.
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