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Buttermilk Seed Bread

Buttermilk Seed Bread

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h 30 m
Kathleen Lloyd

Kathleen Lloyd

A soft and chewy bread that's both tangy and wholesome. Four different seeds and whole wheat flour give this bread a hearty texture.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  2. 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.
  3. 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.
  4. Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
  5. 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.
  6. 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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JENNIFER72_00
21

JENNIFER72_00

10/22/2005

Great bread. We loved all the seeds! I halved the recipe and made it in my bread machine on the dough setting. When I took it out, I continued from step 4.

MELODY BENSON
18

MELODY BENSON

3/3/2003

This recipe produced a fine, moist, somewhat nutty flavored loaf. It is destined to become a favorite in this household.

india*romeo
17

india*romeo

2/5/2004

I've been looking for a simple and healthy bread recipe, and this one is perfect! I've tried other wheat bread recipes and scrapped them because they were too bland and too dry. This one was great- the loaves were heavy, but still moist. Be sure to let the loaves cool completely before you slice them, or else you'll wind up with crumbly, uneven slices. (Most folks say 20 min cooling time is enough, but I had better luck when I waited a full hour.) I'll definitely try this one again. Thanks for submitting it!

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