I love this bread for breakfast, and I love it best when it is fresh, so I use my baby bread maker, which only takes 45 minutes to make. (That’s really called the Westbend Just for Dinner bread machine, but to me, it’s the baby one.)
I adapted it from the recipe that comes with the bread maker, and I like this version a lot more than the original one. I think it’s healthier and heartier, and I like the texture better, probably because of the wheat gluten that I added. I think using honey instead of sugar gives me just enough extra liquid to handle the addition of dried blueberries. It is also good with maple syrup. If you use sugar, I’d add a bit more liquid.
- 1/2 cup fresh buttermilk*
- 1 tablespoon butter
- 1 cup bread flour
- 1/4 cup whole wheat flour
- 2 teaspoons vital wheat gluten
- 2 tablespoons honey
- 1 tablespoon dry milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon groudn cinnamon
- 1/4 cup golden raisins
- 1/8 cup dried blueberries
- 1 tablespoon raw sunflower seeds
- 2 teaspoons flax seeds
- 2-1/4 teaspoons breach machine yeast
Use the Basic setting.
I find we can each have a slice for the first breakfast, with just fresh homemade butter on it, hot out of the machine. Then, it toasts up lovely for afternoon tea, with a bit of jam on it, and there is usually enough to have another slice each for breakfast the next day.
I just keep it cut-side down on a bread board, and have had it keep well for three days. It’s never lasted longer than that!
* I’ve been using the fresh buttermilk that I get when I make butter each week. It’s just lovely, and makes me feel very frugal.