Buttermilk Seed Bread

In a small bowl dissolve the yeast and sugar in the warm water. Let stand until creamy about 10 minutes.

Combine buttermilk butter or margarine honey and the yeast mixture in a large bowl. Add the salt all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour 1/2 cup at a time mixing well with a wooden spoon after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 6 minutes.

Lightly oil a large mixing bowl place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume about 1 hour.

Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume about 40 minutes.

Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.