Beautiful Seeded Buttermilk Bread. - cooking recipe

Ingredients

3/4 cup warm water
12 g fast action dried yeast (2x6g sachets)
1 teaspoon granulated sugar
1 1/2 cups warm fresh cultured buttermilk
2 tablespoons sunflower seeds
1 tablespoon poppy seed
1 tablespoon sesame seeds
2 tablespoons natural honey, warmed
1 tablespoon salt
2 tablespoons melted margarine
6 cups strong white bread flour
1 egg yolk, beaten
flour, for dusting & kneading
seeds or sea salt, to decorate

Preparation

Mix the water, sugar & yeast together in a large mixing bowl. Set aside to rest for 5 minutes.
Stir in the buttermilk, melted margarine, warmed honey, the salt & 3 cups of the flour. Mix well with your hands or a large spoon.
Slowly add the rest of the flour until you have a workable dough. Depending on the weather & your altitude, you may need a little extra flour.
Knead the dough for 30 minutes, until it is soft (but still firm), smooth & no longer sticky.
Dust lightly with flour & place inside a large, clean plastic bag. Allow to rise in a warm place until doubled in size.
When doubled, remove from the bag & lightly knead to deflate to dough. Once you've done this, grease a large bread tin - I like to use a spring-form 12\" x 4\" round cake tin with margarine. Place the dough in the tin & gently push out until it fills the tin evenly.
Cover again with the plastic bag & leave to double in size.
When doubled, brush the exposed dough with the beaten egg yolk & sprinkle your choice of seeds of sea salt over the top.
Place on the middle shelf of a 180c pre-heated oven for 45-50 minutes.
Remove from the oven when cooked and allow to cool completely - takes around 4 hours - before eating / slicing.