The base recipe we also found on the internet many years ago.
We have had to change it a bit seeing as the buttermilk in Israel is a bit different so we always have to adjust the amount that we use otherwise the dough is way too wet. We also add seeds into the bread.
For this recipe I do not use a mixer, I mix it all together with a wooden spoon and once my arms get to tired then Jacques takes over.
What you need
- 400g Brown flour
- 75g White flour
- 1 teaspoon of salt
- 1 teaspoon of bicarbonate of soda
- 1 egg
- 1 tablespoon of oil – I never measure out my oil
- 1 teaspoon of honey – I feel that this is too little so I also just guess the amount
- 350-430ml of buttermilk – again I do not measure this out. I use as much as what I feel is necessary to get the dough to be the right consistency.
- A mixture of seeds – you can use whatever you wish. We have combined sunflower seeds, pumpkin seeds and flax seeds.
Pre heat the oven to 180 degrees C
Mix all the dry ingredients together (including your seed mixture).
Mix the egg, honey and oil together and make sure it is combined well.
Mix the wet and dry ingredients together.
Once it is combined then slowly add the buttermilk to your mixture until the dough has a nice consistency.
The original recipe says that the dough is a wetter, sticky dough but I prefer my dough to not be so wet and sticky. So really it is up to you and your own preference.
We use nonstick bread pans to bake our bread but instead of putting oil or spray and cook in the pan we put baking sheets. We take the baking sheet and place it in one of the pans and then press another pan into the pan with the baking sheet. This causes the baking sheet to take the form of the pan.
Then we place the dough into the baking sheet lined pan and smooth it out until it fills the entire baking pan. Add some more seeds on top.
Bake the bread in oven for about 45 min to 1 hour.
We normally test the temperature of the inside of our bread until it is about 90 degrees.
Remove the bread from the pan by lifting it out with the baking sheet.
Allow it cool down a little bit before cutting the bread.
