Buttermilk Seed Bread

Buttermilk Seed Bread

48

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

Ingredients

2 h 30 m servings 189 cals
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Original recipe yields 20 servings

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Nutrition

  • 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

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  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.

Reviews

48
  1. 57 Ratings

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Most helpful

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.

Most helpful critical

I tried this bread twice, and even though its taste was pretty good, it did not rise enough to suit my taste. I also think the recipe calls for too much bread flour, except if you use 1 of them ...

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.

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

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 gre...

Everyone loved this bread. It was great toasted with just a little butter, so warm and chewy. I didn't have any flax or poppy seeds, so I just doubled up on the sunflower and sesame seeds. I a...

This bread is so good, and the toast is exquisite. I divided the recipe in half and made it start to finish in my bread maker. Perfect! I did, however, use a full tablespoon of yeast accordin...

Maybe I just got lucky, but this is by far the best loaf of bread I have ever made. In fact, I'd say it was perfect. Stranger yet, even my 8 and 7 year olds (picky eaters) loved this bread! I...

This is a hearty, chewy bread. I really enjoyed all the seeds. I would like a little more of them. (I used half ground flax seeds, half whole). I used 3 cups whole wheat, the rest white. I ...

This. Recipe. Was. So. Good. I don't even like buttermilk! But it was very mild and the loaves came out perfectly.

A great change from the everyday breads!! I didn't have buttermilk so I used the same amount of 2% milk and added 1 and 1/2 teaspoons of vinegar. Also, I didn't have bread flour so I just used...