1. Mix the water, sugar & yeast together in a large mixing bowl. Set aside to rest for 5 minutes. 2. Stir in the buttermilk, melted margarine, warmed honey, the salt & 3 cups of the flour. Mix well with your hands or a large spoon. 3. 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. 4. Knead the dough for 30 minutes, until it is soft (but still firm), smooth & no longer sticky. 5. Dust lightly with flour & place inside a large, clean plastic bag. Allow to rise in a warm place until doubled in size. 6. 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. 7. Cover again with the plastic bag & leave to double in size. 8. When doubled, brush the exposed dough with the beaten egg yolk & sprinkle your choice of seeds of sea salt over the top. 9. Place on the middle shelf of a 180c pre-heated oven for 45-50 minutes. 10. Remove from the oven when cooked and allow to cool completely - takes around 4 hours - before eating / slicing. ---------------------------------------------------------------------------
Nutrition
Ingredients
